Bean-to-bar chocolate America's craft chocolate revolution : the origins, the makers, the mind-blowing flavors
| Main Author: | Giller, Megan (Author) |
|---|---|
| Other Authors: | Horton, Jody (Photographer), Laiskonis, Michael (writer of foreword.) |
| Format: | Books Print Book |
| Language: | English |
| Published: |
North Adams, MA :
Storey Publishing,
[2017]
|
| Subjects: |
Table of Contents:
- Foreword /
- by Michael Laiskonis
- Introduction: Chocoholics Anonymous: from cake to craft
- About the recipes in this book
- From the bean
- A sense of place
- Tasting and eating
- Chocolate snobs can eat milk chocolate (and other myths, debunked)
- Labeling and the art of design
- Ethics for the next century
- The future of chocolate
- Epilogue: Chocolate revolution
- Appendix: Chocolate timeline
- The history of the world ... in chocolate!
- My top 50 bean-to-bar makers in the United States
- Farms, co-ops, and companies
- Glossary of chocolate words.