Bean-to-Bar Chocolate by Megan Giller, Hardcover, 9781612128214 | Buy online at The Nile
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Bean-to-Bar Chocolate

America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

Author: Megan Giller and Michael Laiskonis  

Hardcover

Chocolate has been embraced by the craft food movement and the results are luscious! Bean-to- Bar Chocolate reveals how America's makers are going back to the source--cacoa bean farms--and refining every stage of the production process to produce an amazing range of flavours. With tasting and pairing guidelines, recipes from top chocolatiers, and the stories of today's leading makers, this colourful book is a chocolate-lover's dream.

Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavors. With tasting and pairing guidelines, recipes from top chocolatiers, and stories of America’s leading makers, this rich compendium is a chocolate-lover’s dream.

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Summary

Chocolate has been embraced by the craft food movement and the results are luscious! Bean-to- Bar Chocolate reveals how America's makers are going back to the source--cacoa bean farms--and refining every stage of the production process to produce an amazing range of flavours. With tasting and pairing guidelines, recipes from top chocolatiers, and the stories of today's leading makers, this colourful book is a chocolate-lover's dream.

Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavors. With tasting and pairing guidelines, recipes from top chocolatiers, and stories of America’s leading makers, this rich compendium is a chocolate-lover’s dream.

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Description

Author Megan Giller invites fellow chocoholics on a fascinating journey through America s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like white chocolate isn t chocolate ) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You ll get a taste for the chocolate-making process and understand how chocolate s flavor depends on where the cacao was grown then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

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Critic Reviews

“The Gourmand World Cookbook Awards US winner, Chocolate category "Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page." -- Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush "I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate's history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes." -- Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets "What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings." -- Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts "An exhaustive look at the world of craft chocolate, featuring some of my favorite makers. What's not to like about a whole book on chocolate?" -- Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook "Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!" -- Michael Recchiuti, founders of Recchiuti Confections "Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth." -- Jacques Torres, pastry chef and chocolatier”

The Gourmand World Cookbook Awards US winner, Chocolate category

"Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page." -- Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush

"I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate's history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes." -- Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets

"What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings." -- Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts

"An exhaustive look at the world of craft chocolate, featuring some of my favorite makers. What's not to like about a whole book on chocolate?" -- Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook

"Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!" -- Michael Recchiuti, founders of Recchiuti Confections

"Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth." -- Jacques Torres, pastry chef and chocolatier

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About the Author

Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in The New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts Underground Chocolate Salons, teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn.Michael Laiskonis is Creative Director of New York City s Institute of Culinary Education, and manager of its bean-to-bar Chocolate Lab. Previously Executive Pastry Chef at Le Bernardin for eight years, he was awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, and in 2014 the International Association of Culinary Professionals tapped him as its Culinary Professional of the Year .

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Back Cover

This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession. Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors - including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special. Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.

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Product Details

Publisher
Workman Publishing | Storey Publishing LLC
Published
19th September 2017
Pages
240
ISBN
9781612128214

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