More than two hundred years ago, the great Swedish
botanist Carolus Linnaeus christened the cacao tree
Theobroma cacao, “food-of-the-gods cacao.” Truly,
chocolate is the closest thing we mortals have to
ambrosia. But not all chocolate is created equal, a fact
we instinctively know when we bite into an exceptional
piece of chocolate. What qualities set artisanal
chocolate apart from mass-marketed brands? How does
chocolate impact our health? How will the rising
popularity of microbatch chocolate affect the industry?
To find out, The New Taste of Chocolate, Revised takes
us on a journey beginning with Maya and Aztec chocolate
rituals, followed by exploring the significance of cacao
through the ages, up through groundbreaking contemporary
genetic discoveries. Going far beyond the
scope of anything currently written about chocolate,
this definitive illustrated reference has been revised
and expanded to immerse chocolate lovers in the rich
history and science of the cacao bean. Celebrated
author, scholar, and chocolate expert Maricel E.
Presilla introduces us to the broad array of cacao
cultivars, meticulously covering the latest research,
then explores the art of cacao farming and the people
who dedicate their lives to cultivating the precious
cacao pods. She also elucidates the harvesting,
fermenting, and drying practices that create subtle
distinctions in the tastes of particular strains of
cacao. From the burnished reds and shocking yellows of
the cacao fruits to the deep mahoganies and milky tans
of the finished product, we follow cacao from bean to
bar, each incarnation as luscious as the
next. More than just a cultural and natural
history of our most coveted indulgence, The New Taste of
Chocolate, Revised includes a new collection of
Maricel Presilla’s savory recipes plus sweet
contributions from internationally renowned pastry chefs
and chocolatiers. Presilla dissects buzzwords such as
single origin and estate grown, illuminates chocolate
trends gaining traction with manufacturers and
connoisseurs, and predicts what the future holds for
chocolate as a globally celebrated delicacy. With
stunning new full color photography and rare archival
prints throughout, this comprehensive and gorgeous book
will help chocoholics cultivate an appreciation for the
infinite subtleties of their favorite culinary
delight.
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