The New Taste of Chocolate

The New Taste of Chocolate : A Guide to Fine Chocolate with Recipes

3.98 (57 ratings by Goodreads)
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Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory?Äîto the almost primeval plantations of Latin America, where the world's first, and today's finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful, rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Herm?© and Elizabeth Faulkner, and directions for making chocolate at home, THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level.?Ä¢ Presilla is a cacao supplier for premier chocolate makers, such as Scharffen Berger and Guittard, and a consultant to the world's top pastry chefs.?Ä¢ Over 100 gorgeous location, identification, and food photos.
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Product details

  • Hardback | 160 pages
  • 205.74 x 254 x 25.4mm | 975.22g
  • Random House USA Inc
  • Berkeley, United States
  • English
  • col
  • 1580081436
  • 9781580081436

Review quote

“A nuanced history of chocolate. . . . There is much to learn from THE NEW TASTE OF CHOCOLATE.” —Miami Herald “Stylish and original . . . [THE NEW TASTE OF CHOCOLATE] is truly for connoisseurs. . . . The illustrations make this in-depth study a fascinating read.” —Oregonian “Maricel Presilla talks about chocolate and the cacao beans from which it's made with an enthusiasm and depth of knowledge as rich as the couvertures she cherishes.” —Newark Star Ledger“[Maricel Presilla] primer on tasting chocolate is a standout.” —Food & Wine “Best Illustrated Books. . . . A serious, clear treatise on a wonderful plant, its botany, social history, agronomic past and present—all of it tied together spryly and illustrated with a fascinating array of historical documents, prints, photographs and maps.”—Wall Street Journal“Best Cookbooks of the Year. . . . Chocolate lovers in search of total immersion should find THE NEW TASTE OF CHOCOLATE a handsomely designed guide. . .an in-depth introduction for the apprentice chocolate connoisseur.”—Corby Kummer, New York Times Book Review“A highly readable history and science book with recipes, answering hundreds of fascinating questions that most chocoholics probably don't even know enough to ask.”—Wine Spectator “If you want to understand chocolate in all its sweet and savory and ancient ways—including knowing how the raw fruit tastes—then you want Maricel Presilla's new book.”—The Food Network“An immense amount of effort, drawing on nearly three millennia of history, religion, art, science, and technology, lies behind every chocolate bar. THE NEW TASTE OF CHOCOLATE makes it clear that remembering, and protecting, this tradition provides a payoff in every bite.”—Saveur“Exhaustively researched . . . a book for chocolate lovers who appreciate culinary and social history as well as science and agriculture . . . a book to dip into now and again or to read into the night.” —Chocolatier Magazine“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 “The book is absolutely gorgeous . . . the delectable bittersweet brown cover only hints at what's inside.”—Daily Hampshire Gazette “Sure to delight any serious chocoholics” and “it contains, truly, everything you ever possibly wanted to know about chocolate and then some.”—Mobile Register “More than a recipe book . . . beautifully detailed with good design.”—Associated Press “Scholarly without being stuffy and full of an insider's knowledge.” —Cincinnati Magazine
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About Maricel E. Presilla

MARICEL E. PRESILLA is a professor of history at New York University; the principal of Grand Cacao (a cacao importer); and a respected culinary historian whose work has appeared in Saveur and other national publications. She lives in New Jersey.
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Rating details

57 ratings
3.98 out of 5 stars
5 30% (17)
4 44% (25)
3 23% (13)
2 2% (1)
1 2% (1)
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