Bean-to-Bar Chocolate Megan Giller

Name: Bean-to-Bar Chocolate By Megan Giller
SKU: 9781612128214
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Bean-to-Bar Chocolate by Megan Giller

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Summary

Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavors. With tasting and pairing guidelines, recipes from top chocolatiers, and stories of America's leading makers, this rich compendium is a chocolate-lover's dream.

Bean-to-Bar Chocolate Summary

Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller

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.

About Megan Giller

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'.

Additional information

Sku

NGR9781612128214

ISBN 13

9781612128214

ISBN 10

1612128211

Title

Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller

Author

Megan Giller

Condition

New

Binding type

Hardback

Publisher

Workman Publishing

Year published

20170919

Number of pages

240

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time