What is a good book about making chocolate from the cacao bean?
Question by Heather: What is a good book about making chocolate from the cacao bean?
I want to start making my own chocolate, from beans to use in all kinds of different recipes
Best answer:
Answer by Go AZ
A reader review – ‘This book is the reference document for anyone truly interested in producing chocolate from cacao beans’:
http://www.amazon.com/Science-Chocolate-Stephen-T-Beckett/dp/0854049703/ref=sr_1_4?s=books&ie=UTF8&qid=1297235139&sr=1-4
Also:
http://www.amazon.com/gp/product/0764588443/ref=s9_simh_gw_p14_d0_i3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-2&pf_rd_r=0P5K368JCV4ADDXR7RZW&pf_rd_t=101&pf_rd_p=470938631&pf_rd_i=507846
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The Hershey’s Milk Chocolate Bar Fractions Book
The Hershey’s Milk Chocolate Bar Fractions Book
A Hershey’s bar is made up of 12 little rectangles, making it the perfect edible tool for teaching fractions!
List Price: $ 5.99
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The Great Book of Chocolate
The Great Book of Chocolate
The Great book every chocophile has been waiting for, pastry chef David Lebovitz’s guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world’s top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes‚Äîfrom Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies‚Äîare icing on the cake. His extensive resource section (with websites for international ordering) can bring the world’s best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚Äîand with THE GREAT BOOK OF CHOCOLATE in hand, he figures the rest of us will too.
- A compact connoisseur’s guide, with recipes, to today’s cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz.
- Includes more than 50 location and food photographs.
- Chocolate—like its predecessors coffee, wine, and bread—is the latest darling of the food scene.
- The New York Times on Lebovitz’s first book: ‚ÄúInstructions are clear and simple, and the recipes are so good that it becomes clear what a master baker he is.‚Äù
List Price: $ 16.99
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Categories: chocolate products Tags: Book, CHOCOLATE, Great
