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Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors Hardcover – September 19, 2017
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The Gourmand World Cookbook Awards US winner, Chocolate category
“Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page.” — Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush
“I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate’s history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes.” — Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets
“What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings.” — Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts
“Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!” — Michael Recchiuti, founders of Recchiuti Confections
“Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth.” — Jacques Torres, pastry chef and chocolatier
From the Back Cover
Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors – including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special.
Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.
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I was particularly excited by the section of the book about pairing chocolate with other foods. This is something that I know is going to be an ongoing source of fun for my family, especially the ideas about how to pair chocolate with cheese or fruit or bread.
There are quite a few recipes with many of them labelled as easy. I’m not adventurous in the kitchen but after reading them I’m inspired enough that I have to try making some of the simpler ones. The Truffle Torte recipe looks easy and I can tell it is going to be fantastic!
I loved reading the stories about some of the best bean-to-bar makers. Reading about these distinctive artists and what drives them is a true pleasure. Threaded throughout the book is discussion of the treatment of the people who grow the beans that are used to make the chocolate we eat. I like the fact that the author highlights the growers as well as the makers and that she writes about how to ensure that the chocolate you buy is not just incredibly delicious but that the beans are sourced in an ethical way.
I’ve already given this book as a gift to two different chocolate loving friends and I suspect I’ll be gifting it to more relatives and friends later this year.
Nice recipes. Good and updated data, beautiful infographics and illustrations.