From Publishers Weekly
Though nobody really needs a reason to love chocolate, this compendium of chocolate facts is bound to stir up a serious hankering for a Hershey’s bar or a Parisian pain au chocolat or slice of mouse cake. Albright, former editor-in-chief of Chocolatier Magazine, and designer Tiegreen actually give 1,001 reasons to enjoy "the world’s most loved food." Some, though fascinating, are not exactly "reasons." Number 279, for instance, merely tells of how Princess Maria Theresa of Spain gave cocoa beans to Louis XIV of France as an engagement present; while numbers 48, 49 and 50 explain the three main varieties of cocoa beans grown and harvested for chocolate. Other reasons are inexplicable and rather pointless, such as number 103 ("tempting"), or number 456 ("Brownies are classified as a bar cookie, and are a cross between a cake and a cookie"). A mixed bag of trivia and filler, the book’s strongest point may be its mouthwatering color photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Got chocolate? Dark, milk, or white as snow; stuffed with nuts, filled with caramel, covered in shaved coconut; in an ice-cream shake, in a black forest cake, as a steaming brew or a thick fondue: There's nothing the cocoa bean can't do. For true chocophiles, chocolate is not an occasional treat, it's an obsession. Barbara Albright and Mary Tiegreen tap into this insatiable sweet tooth with a luscious, fully illustrated compendium all chocoholics will crave.
Continuing in the popular format, 1,001 Reasons to Love(tm) Chocolate presents decadent recipes, profiles of the world's greatest chocolate confectioners, and a special chocolate for practically every minute of the day, along with a Whitman's sampler of facts.
A compilation of mouthwatering images highlights both the nostalgia of classic childhood candies like Milk Duds and Junior Mints and the more mature pleasures of chocolate in its modern incarnations, from molé sauce to Godiva martinis. It's irresistible. AUTHOR BIO: Barbara Albright is a seasoned writer and cookbook author as well as a knitting and craft designer. She is the former editor-in-chief of Chocolatier magazine and author of Quick Chocolate Fixes and Wild About Brownies.
Mary Tiegreen, the creative director of STC's 1,001 Reasons to Love(tm) series, has authored or coauthored books on such diverse subjects as golf, the family dog, and a magical French farmhouse called Pistoulet.
Continuing in the popular format, 1,001 Reasons to Love(tm) Chocolate presents decadent recipes, profiles of the world's greatest chocolate confectioners, and a special chocolate for practically every minute of the day, along with a Whitman's sampler of facts.
A compilation of mouthwatering images highlights both the nostalgia of classic childhood candies like Milk Duds and Junior Mints and the more mature pleasures of chocolate in its modern incarnations, from molé sauce to Godiva martinis. It's irresistible. AUTHOR BIO: Barbara Albright is a seasoned writer and cookbook author as well as a knitting and craft designer. She is the former editor-in-chief of Chocolatier magazine and author of Quick Chocolate Fixes and Wild About Brownies.
Mary Tiegreen, the creative director of STC's 1,001 Reasons to Love(tm) series, has authored or coauthored books on such diverse subjects as golf, the family dog, and a magical French farmhouse called Pistoulet.
