Providing a history of chocolate, this book also covers how and where the coca plant grows, how chocolate's made, the different varieties, all the manufacturers, sources of information and suppliers, and recipes for confectionery, cakes, biscuits, pastries, pies, puddings, sauces and decorations.
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Book Description
Editorial Reviews
Review
"Sara's chocolate truffles are one of the marvels of the edible world. Her book is just as good and lasts rather longer." Matthew Fort, Food and Drink Editor, The Guardian; "This is truly a magnum opus. The history is highly readable and particularly absorbing. The Chocolate Clinic is a brilliant idea and then the recipes! Their breadth and range must be unique in scope. Since I have never tasted better chocolate truffles than Sara's the inclusion of her own recipe alone must be worth the price of the book to any chocolate lover." Frances Bissell, The Times"
--This text refers to an alternate
Paperback
edition.
About the Author
Sara Jayne-Stanes, hailed by many leading food writers as one of Britain's finest chocolate makers, has made the study of this compelling and romantic subject her life's passion. In this immensely readable, entertaining and authoritative book she covers every aspect of chocolate: Over 150 recipes from confectionery to cakes, pastries to puddings. Over 240 pages with beautiful photography throughout. An authoritative and absorbing history of chocolate and its processes from pod to palate. Sara Jayne-Stanes is the country's leading exponent of hand-made chocolate truffles.
--This text refers to an alternate
Paperback
edition.
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