The New Taste of Chocolate by Maricel E. Presilla
A Cultural and Natural History of Cacao with Recipes

No critic rating

Waiting for minimum critic reviews

See 4 Critic Reviews

unrated

Synopsis

Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory‚Äîto the almost primeval plantations of Latin America, where the world's first, and today's finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful, rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Herm?© and Elizabeth Faulkner, and directions for making chocolate at home, THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level.‚Ä¢ Presilla is a cacao supplier for premier chocolate makers, such as Scharffen Berger and Guittard, and a consultant to the world's top pastry chefs.‚Ä¢ Over 100 gorgeous location, identification, and food photos.
 

About Maricel E. Presilla

See more books from this Author
MARICEL E. PRESILLA is a professor of history at New York University; the principal of Grand Cacao (a cacao importer); and a respected culinary historian whose work has appeared in Saveur and other national publications. She lives in New Jersey.
 
Published October 1, 2000 by Ten Speed Press. 160 pages
Genres: History, Cooking. Non-fiction

Unrated Critic Reviews for The New Taste of Chocolate

Publishers Weekly

See more reviews from this publication

Chocolate fiends in search of instant gratification should flip to the last chapter, a sampling of recipes that includes noted pastry chef Laurent Tourondel's heavenly Two-Toned Candied Cacao Beans Dipped in Chocolate and a recipe dating from the Italian Renaissance for Chocolate Jasmine Ice Cream.

| Read Full Review of The New Taste of Chocolate: A...

Austin Chronicle

Perhaps the most interesting information Presilla offers deals with the current revolution in the chocolate business that has companies such as El Rey, Omanhene, and Scharffen Berger marketing exclusive, upscale lines of single-origin chocolates with high percentages of cacao content.

Jul 05 2002 | Read Full Review of The New Taste of Chocolate: A...

News Review.

The fascinating story follows the “miraculous leap from the bitter cacao seed to the food of royalty in Aztec Mexico and later Spain, Europe and beyond.” Chocolate fiends out there will be happy to know that the book includes heavenly recipes from internationally known pastry chefs and chocolat...

Feb 07 2002 | Read Full Review of The New Taste of Chocolate: A...

Serious Eats

We won't sell or share it with anyone.

Nov 10 2010 | Read Full Review of The New Taste of Chocolate: A...

Reader Rating for The New Taste of Chocolate
85%

An aggregated and normalized score based on 8 user ratings from iDreamBooks & iTunes


Rate this book!

Add Review