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Bean-To-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the
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Bean-To-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors Hardcover -

by Megan Giller; Foreword by Michael Laiskonis


From the rear cover

This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession.

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.

Details

  • Title Bean-To-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
  • Author Megan Giller; Foreword by Michael Laiskonis
  • Binding Hardcover
  • Edition Hardback
  • Pages 240
  • Volumes 1
  • Language ENG
  • Publisher Storey Publishing
  • Date Septembe
  • Illustrated Yes
  • Features Bibliography, Glossary, Illustrated, Index
  • ISBN 9781612128214 / 1612128211
  • Weight 1.36 lbs (0.62 kg)
  • Dimensions 8 x 6.7 x 0.8 in (20.32 x 17.02 x 2.03 cm)
  • Library of Congress subjects Chocolate, Cocoa
  • Library of Congress Catalog Number 2017011628
  • Dewey Decimal Code 641.637

Media reviews

Citations

  • Library Journal, 07/01/2017, Page 0

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'.
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