The New Taste of Chocolate: A Cultural and Natural History with Recipes

This is the book that inspired me to delve further into the world of chocolatology. It was instrumental in teaching me the basics and left me with a desire to learn more. It was the first step in my journey to becoming an award winning chocolatier.

For anyone with more than a passing interest in chocolate and it's origins, this is an absolutely riveting read - packed with information and astonishing anecdotes.

I have read a lot of chocolate books, but this one took my breath away. Beautifully written. The author's love of cacao shows through on every page. Great pictures. Very informative.

While the recounting of the history of chocolate along with a complete step-by-step perusal of the journey from bean to bar may offer compelling enough reason to purchase this book, I think the chapters on tasting the different qualities of that sinful commodity even more coersive. Anyone who likes to use chocolate in their culinary creations, may find the variety of finer qualities of couverture daunting. Which to use when whipping up a delicate mousse or a flourless liquid center cake? What spices compliment and which deterioriate? Never fear--the author diligently answers all such queries by recounting a tasting procedure which explains color, flavor characterizations, desirable and undesirable aromas and texture to well-educate your palate while insuring your choice of a specific chocolate to fit your expectations.In addition, some twenty recipes are included to showcase the wide ranging possibilities of this food of the gods. From truffles to sachertorte, you cannot want for a more delicious palette of ideas to enhance your taste buds.The layout of the book is unsurpassed; the photos are as luscious as the subject, making it the perfect giftRecommended to all those who enjoy discovering new things about things you already love.Also recommended to compliment this book is the novel "The Discovery of Chocolate", which traces the history of chocolate from discovering its Aztec roots to the production of Hershey's chocolate bars as seen through the eyes of a miraculously slow-aging Spaniard of the 15th century. Delicious descriptions of sumptious chocolate creations abound. Have a homemade hot chocolate ready to sip and savor while you read.

This brilliant, beautiful and unique book is a must-have and a must-give; there is no one who would not love it. The author brings a connoiseur's knowledge to the different varieties of chocolate, the fascinating origin and history of its cultivation, its conquest ofthe European palate, and a detailed explanation of its use in cooking in ways that are authentic, innovative and exciting. "The new taste of chocolate" is the perfect gift - give it next time instead of flowers, a bottle of wine or -- a box of chocolate. You will be remembered forever. Dita Formell