Bean to Bar Chocolate

(Hardback)

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Description

Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavours. 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. Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and 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 how chocolate's flavour depends on where the cocoa beans were grown - then turn your artisanal bars into unexpected treats with 22 recipes from master chefs. AUTHOR: Megan Giller is the author of Bean-to-Bar Chocolate. A food writer, editor, and chocolate enthusiast, her blog Chocolate Noise was a Saveur Blog Awards finalist. She offers private chocolate tasting classes, hosts "Underground Chocolate Salons" at shops across the country, has taught classes at Murray's Cheese in New York City, speaks at events like the Northwest Chocolate Festival and Chocolate Fest at the 92nd Street Y, and is a judge at chocolate competitions, including the International Chocolate Awards. SELLING POINTS: . Craft chocolate is a booming movement . The ultimate bean-to-bar appreciation guide . Features 22 recipes from top chefs and chocolatiers

Reviews

The Gourmand World Cookbook Awards US winner, Chocolate category

"Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page." -- Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush

"I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate's history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes." -- Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets

"What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings." -- Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts

"An exhaustive look at the world of craft chocolate, featuring some of my favorite makers. What's not to like about a whole book on chocolate" -- Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook

"Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!" -- Michael Recchiuti, founders of Recchiuti Confections

"Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth." -- Jacques Torres, pastry chef and chocolatier

Author Bio

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'.