Description
Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like "white chocolate isn't chocolate") and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You'll get a taste for the chocolate-making process and understand how chocolate's flavor depends on where the cacao was grown - then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
Chocolate has been embraced by the craft food movement and the results are luscious! Bean-to- Bar Chocolate reveals how America's makers are going back to the source--cacoa bean farms--and refining every stage of the production process to produce an amazing range of flavours. With tasting and pairing guidelines, recipes from top chocolatiers, and the stories of today's leading makers, this colourful book is a chocolate-lover's dream.
About the Author
Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in The New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts "Underground Chocolate Salons," teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn.Michael Laiskonis is Creative Director of New York City's Institute of Culinary Education, and manager of its bean-to-bar Chocolate Lab. Previously Executive Pastry Chef at Le Bernardin for eight years, he was awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, and in 2014 the International Association of Culinary Professionals tapped him as its 'Culinary Professional of the Year'.
Book Information
ISBN 9781612128214
Author Megan Giller
Format Hardback
Page Count 240
Imprint Storey Publishing LLC
Publisher Workman Publishing
Weight(grams) 613g
Dimensions(mm) 208mm * 170mm * 20mm
Chocolate has been embraced by the craft food movement and the results are luscious! Bean-to- Bar Chocolate reveals how America's makers are going back to the source--cacoa bean farms--and refining every stage of the production process to produce an amazing range of flavours. With tasting and pairing guidelines, recipes from top chocolatiers, and the stories of today's leading makers, this colourful book is a chocolate-lover's dream.
About the Author
Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in The New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts "Underground Chocolate Salons," teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn.Michael Laiskonis is Creative Director of New York City's Institute of Culinary Education, and manager of its bean-to-bar Chocolate Lab. Previously Executive Pastry Chef at Le Bernardin for eight years, he was awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, and in 2014 the International Association of Culinary Professionals tapped him as its 'Culinary Professional of the Year'.
Book Information
ISBN 9781612128214
Author Megan Giller
Format Hardback
Page Count 240
Imprint Storey Publishing LLC
Publisher Workman Publishing
Weight(grams) 613g
Dimensions(mm) 208mm * 170mm * 20mm
