Bean-to-Bar Chocolate
Shipping to the U.S. only. Please see our International FAQ for more information.
Also available at
Published By Storey Publishing, LLC
Format Hardback
Category
Number Of Pages 240
Publication Date 09/19/2017
ISBN 9781612128214
Dimensions 6.75 inches x 8.25 inches
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
“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
Sign up for our newsletter to get 15% off site-wide!
Signing up for our newsletter means you agree to ourPrivacy PolicyandTerms of Use.