Copyright © 2004 Phillips & Nelson Media, Inc. --This text refers to an out of print or unavailable edition of this title.
The book takes you from Paris and the mysterious Valrhona factory, to the Ivory Coast and the difficulties of being a plantation owner.
This was a wonderful book-- most people are aware of the basic history of chocolate, and Rosenblum gives a brief overview but does not linger too long on the topic.
Good chocolate can be made anywhere, and the author explodes the long held myths that only the Belgians and Swiss know anything about chocolate.
If you've ever wondered what differentiates French chocolate from Swiss chocolate from Belgian chocolate? Read morePublished 21 months ago by Robbin Warner
Many books about chocolate are filled with passion and love for the subject, that's less the case here as Mort Rosenbaum approaches his subject with a seasoned journalist's... Read morePublished on June 18, 2011 by D. Woollard
I was actually forced to buy this book for a chocolate class I took one summer. Although the class itself was a joke, the book was definitely not. Read morePublished on December 21, 2010 by Ali
I don't generally read books about food: mostly I remember the urge to eat whatever's mentioned rather than the content of the book. Read morePublished on July 21, 2009 by M. Hitchcock
I'm not one that likes journalists as a rule. But, get a good investigative journalist and get him caught up in a subject as fascinating as chocolate, and you're on to a winner. Read morePublished on February 21, 2009 by Adrenalin Streams
"I tasted a mix of star anise and crushed pink peppercorns infused into semisweet dark ganache. To soften the impact, it was enrobed in 41 percent milk chocolate. Read morePublished on August 21, 2008 by Rebecca of Amazon
This book would do well to advertise itself as a series of articles about topics and people related to chocolate and chocolate production, but marketed as the story of chocolate... Read morePublished on April 4, 2007 by Alyssa D. King
This book was great to find out the background/history of chocolate and the inside to different "brand" names around the world. Read morePublished on February 25, 2007 by katnhwi
The uses and innovations of chocolate in foods from around the world at last receives embellishment in Mort Rosenblum's "Chocolate: A Bittersweet Saga of Dark and Light", a lively... Read morePublished on February 5, 2007 by Midwest Book Review