The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes by Maricel Presilla  (7)
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Editorial Reviews
From Library Journal
Chocolate in all its tempting variations graces the pages of this sumptuously illustrated tome devoted to the food of the gods. Covering everything from the cultivation of the cacao bean to chocolate's role in history, this elegant survey also includes a chapter profiling great names (such as Hershey and Cadbury) involved in the production of chocolate in Europe and the United States. There is also a detailed connoisseur's guide listing chocolatiers, museums, associations, and clubs. The Book of Chocolate features 250 illustrations drawn from sources such as fine paintings, classic advertising art, and photographs commissioned specially for the book. Like fine chocolate itself, this lavish production is expensive but worth every penny. Highly recommended for both academic and public libraries.
John Charles, Scottsdale P.L., Ariz.
Copyright 1996 Reed Business Information, Inc.
From Booklist
Although the prose reeks at times of romanticism, the reportage is filled with intriguing facts, figures, and fiction. We learn the traditional history of chocolate, traced to the Mexican Toltecs; experience almost firsthand, through exquisite color photographs, the growth and harvesting of the cacao trees on hot and damp plantations; and are exposed to the best in brand names. A wonderfully lavish compendium, with favorite chocolate recipes appended. Barbara Jacobs
See all Editorial Reviews
Chocolate in all its tempting variations graces the pages of this sumptuously illustrated tome devoted to the food of the gods. Covering everything from the cultivation of the cacao bean to chocolate's role in history, this elegant survey also includes a chapter profiling great names (such as Hershey and Cadbury) involved in the production of chocolate in Europe and the United States. There is also a detailed connoisseur's guide listing chocolatiers, museums, associations, and clubs. The Book of Chocolate features 250 illustrations drawn from sources such as fine paintings, classic advertising art, and photographs commissioned specially for the book. Like fine chocolate itself, this lavish production is expensive but worth every penny. Highly recommended for both academic and public libraries.
John Charles, Scottsdale P.L., Ariz.
Copyright 1996 Reed Business Information, Inc.
From Booklist
Although the prose reeks at times of romanticism, the reportage is filled with intriguing facts, figures, and fiction. We learn the traditional history of chocolate, traced to the Mexican Toltecs; experience almost firsthand, through exquisite color photographs, the growth and harvesting of the cacao trees on hot and damp plantations; and are exposed to the best in brand names. A wonderfully lavish compendium, with favorite chocolate recipes appended. Barbara Jacobs
See all Editorial Reviews
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