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The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes

Maricel E. Presilla




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 | #1926008 in Books |  Ten Speed Press |  2000-10-01 |  2000-10-01 | Original language:English | PDF # 1 |  .87 x8.41 x10.34l, | File type: PDF | 160 pages

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||6 of 6 people found the following review helpful.| Coffee table book that also has true substance|By C. Good|_The New Taste of Chocolate_ has the beautiful pictures of a coffee table book, but it has a lot of academic substance and a lot of value to the reader.

The main chapters are:

- Growing Up with Cacao

- A Natural and Cultural History of Chocolate

- From Cacao to Chocolate.com |The first time Maricel Presilla tasted cocoa from her grandmother's farm in eastern Cuba, she expected the papaya-looking fruit to be full of Hershey kisses. Instead she saw lumpy, tan-colored seeds in a sticky, sweet-tart ivory pulp that reminded her of

Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory—to 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 harves...

You easily download any file type for your device.The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes   |  Maricel E. Presilla. I was recommended this book by a dear friend of mine.

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