PDF Download The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes, by Maricel E. Presilla Penny De Los Santos

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The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes, by Maricel E. Presilla Penny De Los Santos

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Review

“Few people in the world know as much about chocolate as Maricel Presilla, or write as passionately about it. Her pioneering book, The New Taste of Chocolate, is the first to document the fascinating diversity of cacao varieties and their influence on chocolate quality. It also describes and celebrates the full arc of chocolate’s evolution, from pre-Columbian times to the twenty-first century. This book will be a revelation and delight to anyone who loves chocolate.”—Harold McGee, author of On Food and Cooking  “The New Taste of Chocolate is fascinating and genuinely original. Based on unique, personal knowledge, Maricel’s book will serve as a primary research source and change the way chocolate lovers think about and taste chocolate.”—Robert Steinberg and John Scharffenberger, co-founders of Scharffen Berger Chocolate Maker, Inc.  “It’s not a coincidence that chocolate and gold are sold in bars. Chocolate lovers who treasure history and recipes will find this book as valuable as it is delicious.”—Flo Braker, author of Sweet Miniatures  “Maricel presents a colorful, textured, and in-depth view of the past, present, and possible future of cacao. We are also allowed a taste of the diversity that was once part of the palate of flavors used by the chocolate industry of old and insight into why some of these may be lost forever.”—Gary Guittard, president of Guittard Chocolate Company  “After reading Maricel’s book and recognizing the sophisticated and complex journey from cacao in the field to the wonderful quality chocolate available to consumers, you will have a whole new appreciation for chocolate. Maricel offers detailed insight into the nuances of chocolate. A ‘must read’ for all chocoholics.”—Emily Luchetti  “The New Taste of Chocolate is a loving tribute to cacao and the unsung heroes who have nurtured it for centuries, miraculously transforming it from bean to bar to the latest chocolate creation. Maricel’s meticulously researched book deserves a place of honor in every serious chocolate lover’s library.”—Elaine González, author of The Art of Chocolate

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From the Publisher

* The definitive illustrated reference on chocolate, updated with new chapters on the environmental and geo-political impact of cacao production and health issues surrounding chocolate. * Chocolate tastes are becoming increasingly more sophisticated--Hershey's now produces several "artisanal" chocolate bars. * Features 30 new and revised recipes, along with brand new photography. * Chocolate is the #1 favorite flavor of Americans.

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Product details

Hardcover: 246 pages

Publisher: Ten Speed Press; 1st Revised edition (November 24, 2009)

Language: English

ISBN-10: 9781580089500

ISBN-13: 978-1580089500

ASIN: 158008950X

Product Dimensions:

8.5 x 0.8 x 10.2 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

21 customer reviews

Amazon Best Sellers Rank:

#248,643 in Books (See Top 100 in Books)

Interesting, although would like to have had a bit of a broader history vs. constantly talking about the varieties. Very little in it about Mexico, which I found surprising, seeing that the lust for chocolate in Europeans really started in Tenochtitlan. The recipes did not seem to be realistic or attainable as it calls for very specific types of chocolate that would take a lot of effort (and expense) to obtain, but perhaps for a special occasion they would be workable. The photos are colorful. Overall, as I was researching for a living history program, I found a number of other books more helpful with a broader picture of chocolate from pre-history until now.

Before I bought The New Taste of Chocolate I read the reviews & the table of contents [when available] of all the books about chocolate that Amazon sold. This is the one I choose & I'm glad I did. Presilla knows & loves the many aspects of chocolate.I was interested especially in the history of chocolate. We get the interaction of Mesoamerica & South America pre- & post-Columbus explained, plus the spread to other continents. Disease problems, DNA research, etc also are explained. Making nearly any of the recipes would require shopping at an Hispanic market, so I'll probably stick to reading them. That's just as well, as they are pretty high-calorie, with lots of heavy cream etc. The first & probably only one I'll try is a chololate & corn meal beverage.

_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 - Identifying Cacao - Tasting Chocolate - RecipesThere is also a glossary, and a list of companies to order fine chocolate from.For a beginner like myself, who loved chocolate but hadn't progressed much beyond Hershey's with Almonds when I read the book, _The New Taste of Chocolate_ was very educational. It explained the path from cacao bean to chocolate bar, and it also explained the difference between dark chocolate, milk chocolate and white chocolate. It explained how cocoa powder comes from chocolate, why chocolate is so difficult to make candy with if you don't know what you're doing, and why fancier recipes will sometimes specify chocolate manufacturer and cacao percentage.It was also quite interesting to read about the guidelines for tasting chocolate. The discussion about criollo, forastero, and trinitario cacao plants was very fascinating from a scientific standpoint. I later found that what is true for cacao trees is true for many other types of plants (including wheat): the plants that make the tastiest & highest quality edible parts are also the least productive and most delicate, so growers & breeders have to choose whether to grow something that will almost certainly produce a less-desired but still profitable crop, or to grow something that has an uncertain yield but is highly profitable should the plant actually produce anything.The recipes were also interesting. After reading this book, I became more adventurous in my chocolate-tasting and started trying some of the European imports I see in the local grocery stores. My only regret is I am now knowledgeable enough and my tastes are spoiled enough that M&Ms and Hersheys with Almonds seem pretty bland.

This book does such great justice to the beauty of cacao and chocolate with its wonderful full color pictures. I wish more books had such beautiful pictures. It was also very informative, and the author showed her knowledge of the industry and cooking with chocolate.

This book is as good as pure chocolate! In short the best book I have obtained about history and use of cocoa. Easy to understand and to get the best knowledge about history and use of cocoa and chocolate. Beautiful images, excellent information! I am fascinated. Thank you so much Maricel!Next time I shall meet you you have to sign me the book! Last time at Estragon in Quito I did not know about your ability!! Very best regards!

Wonderful book on chocolate. Author Marcella Presilla takes her subjects seriously and has done her homework providing the reader with a wealth of information on chocolate.In addition to the discussion of chocolate, there are wonderful recipes provided on all aspects of chocolate.

I purchased this book upon a recommendation of a professional Chocoliter program I'm enrolled. It is a wonderful book rich in history, the growing and manufacturing. Anyone who is interested in chocolate I believe would find this book fascinating. I have tried many of the recipes and find them a wonderful culinary experience.

Great hardcover on chocolate history and how to use it in cooking.

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The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes, by Maricel E. Presilla Penny De Los Santos PDF

The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes, by Maricel E. Presilla Penny De Los Santos PDF