FHD141 Principles of Chocolate Works: Featured Books

An overview of the natural and human history of one of the world's most intriguing commodities: chocolate. The Chocolate Tree chronicles the natural and cultural history of cacao and explores its ecological niche.

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,. This definitive illustrated reference has been revised and expanded to immerse chocolate lovers in the rich history and science of the cacao bean. We follow cacao from bean to bar. It 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.

* Discover why Belgium is known around the world for its delicious chocolates! * A must-have for professionals and advanced amateurs >> Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography of Tony de Luc, this is a book for any chocophile!

Chocolate. In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. Incorporated to document the fascinating story and history of chocolate. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.

An undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional make-up and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labelling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.

This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery."

From food critic and journalist Claire Pichon, Inspiring Chocolate: Inventive Recipes from Renowned Chefs is a delectable celebration of one of the oldest French master chocolatiers. Since the opening of its first shop in 1882, Maison Weiss has mastered chocolate making, including learning the skills to select the best beans, mix cocoa from various regions, and design the taste of great chocolate. Claire Pichon's abundantly illustrated book with photographs from Matthieu Cellard takes us through the wings and lobbies of this historic landmark of French master chocolatiers; introduces us to its bold and visionary founder, Eugene Weiss; and shares each step of the chocolate-making process. Some of the world's greatest pastry chefs inspired by Maison Weiss also share their own personal visions of the beloved confectionary with more than 40 gourmet recipes for chocolate lovers to make at home.

This primer is packed with photographs of chocolate and truffles, but this guide also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world. This is the book every true chocolate enthusiast has been craving.

This book, enhanced with quotations, illustrations and old recipes, presents the real facts of the pre-Spanish history of chocolate, from the first cocoa beans to the kingdom of the Mars Bar.