Chocolate is the most sensual of foods--dark, milk, or white; pralines, truffles, or creamy hot chocolate. Expert Sara Hayne Stanes invites you on a tour through the wonderful world of chocolate. She tells you all that you need to know to enjoy it to the fullest, from how to cook with it to where to buy it. In Discovering, she takes you from its origins in Mexico, where it was initially consumed as a drink, to chocolate as we know it today. Exploring unravels the different varieties, tells you what to look for in terms of quality, where to buy chocolate, and how to enjoy it at its best. Sara then gives a lesson on tasting. With nearly 300 different flavours and 400 aromas, the cocoa bean has an unrivaled complexity. In any one choicolate, you may find flavours ranging from berries to butterscotch and exotic flowers to freshly mown grass. Finally, Enjoying offers a tempting selection of recipe: try Truffles or Ice Cream, a really Rich Chocolate Cake, or brownies. -Whether your passion is for dark bar or for white champagne truffles, let "Chocolate" take your enjoyment to a higher level. -A fascinating compendium of chocolate for all lovers of the cocoa bean. -Mouthwatering photography by Richard Jung.
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About the Author
Richard Jung is also known for his photography in "Brownies", "Cooking with Lemons & Limes", "Chocolate" & Fiona Beckett's Cheese Course.
Sara Jayne Stanes is a chocolate specialist and a chocolatier, Chairman of the Academy of Chocolate, and Director of the Academy of Culinary Arts. Sara writes and broadcasts extensively about food and food concerns, specializing in chocolate. She is the author of the bestselling "Chocolate: The Definitive Guide".
Sara Jayne Stanes is a chocolate specialist and a chocolatier, Chairman of the Academy of Chocolate, and Director of the Academy of Culinary Arts. Sara writes and broadcasts extensively about food and food concerns, specializing in chocolate. She is the author of the bestselling "Chocolate: The Definitive Guide".
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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percent cocoa solids, cocoa mass, commercial chocolate, large metal spoon, quality chocolate, good chocolate, cocoa beans Key Phrases - Capitalized Phrases (CAPs): (learn more)
Joseph Fry New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
percent cocoa solids, cocoa mass, commercial chocolate, large metal spoon, quality chocolate, good chocolate, cocoa beans Key Phrases - Capitalized Phrases (CAPs): (learn more)
Joseph Fry New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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