Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
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Author:
Giller, Megan
Author of introduction, etc.:
Laiskonis, Michael
Status:
Available from OverDrive
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Published:
Storey Publishing, LLC 2017
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
09/19/2017
Language:
English
ISBN:
9781612128221
ASIN:
B06XP84R8X
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Citations
APA Citation (style guide)

Megan Giller. (2017). Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors. Storey Publishing, LLC.

Chicago / Turabian - Author Date Citation (style guide)

Megan Giller. 2017. Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors. Storey Publishing, LLC.

Chicago / Turabian - Humanities Citation (style guide)

Megan Giller, Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors. Storey Publishing, LLC, 2017.

MLA Citation (style guide)

Megan Giller. Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors. Storey Publishing, LLC, 2017.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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e299b923-5969-db76-f60d-ae3ba46a23c9
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Date Added:
Jul 05, 2023 15:41:55
Date Updated:
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Last Metadata Change:
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OverDrive Product Record

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Bean-to-Bar Chocolate
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      • value: cacao flowers
      • value: cacao vs. cocoa
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        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.

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        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'.

      • name: Michael Laiskonis
publishDate
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title
Bean-to-Bar Chocolate
fullDescription
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.
popularity
58
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      • name: English
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      • value: Cooking & Food
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      • value: Economics
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shortDescription
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.
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subtitle
America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
publisher
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tableOfContents

Foreword by Michael Laiskonis
Introduction: Chocoholics Anonymous: From Cake to Craft
About the Recipes in This Book
1 From the Bean
2 A Sense of Place
3 Tasting and Eating
4 Chocolate Snobs Don't Eat Milk Chocolate (and Other Myths, Debunked)
5 Labeling and the Art of Design
6 Ethics for the Next Century
7 The Future of Chocolate
Epilogue: Chocolate Revolution
Appendix: Chocolate Timeline
The History of the World ... in Chocolate!
My Top 50 Bean-to-Bar Makers in the United States
Farms, Co-Ops, and Companies
Glossary of Chocolate Words
Selected Bibliography
Thanks
Index

bisacCodes
      • code: BUS070120
      • description: Business & Economics / Industries / Food Industry
      • code: CKB018000
      • description: Cooking / Specific Ingredients / Chocolate
      • code: CKB095000
      • description: Cooking / Courses & Dishes / Confectionery
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Works on all eReaders (except Kindles), desktop computers and mobile devices with reading apps installed.
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Works on Kindles and devices with a Kindle app installed.
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OverDrive Read
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