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This expert and irresistible book for everyone who loves chocolate is packed with amazing stories, tasting notes, history, myths, recipes, and "chocolate philosophy." Learn how to differentiate between good chocolate and bad, how to select a chocolate that reflects the day's "mood," and more.
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or 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 understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” —Fortune
This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.
List of World Days and International Action Days. List and descriptions of world days. Indicating the date, name and description of the day. "This list includes World Days and International Days of Action, ie annual, global or multi-country celebrations and awareness-raising days proclaimed by various international organizations on a current topic: eg UN Thematic Awareness Days, Trade Day Days and other one-day events. , events of international significance. "
Chocolate is nearly always with us—when celebrating or mourning, in love or alone, healthy or sick, happy or sad. This book offers a comprehensive look at how an exotic food grew to play such a central role in our lives. No food in the world can offer as storied a history as chocolate. Chocolate: A Cultural Encyclopedia focuses on cocoa's history from ancient Mesoamerican beginnings as a symbol of ritual, life, and death, to its omnipresence in Europe, North America, and the rest of the world. In 10 thematic chapters covering chocolate in society and culture, 80 shorter entries, recipes, and a comprehensive timeline, this new book takes a closer look at how chocolate has served as a medicine, an indulgence, a symbol of decadence, a door to romance, a tempting taboo, a means of survival, and a snack for children and adults alike. Why did popes and kings so fear their chocolate? Who invented milk chocolate, and why was its formula kept secret? Why did soldiers in World War II despise their chocolate rations? Who makes the most chocolate today? Find out the answers to these questions and more as this book tells you everything you wanted to know—and a lot you didn't even know existed—about the seed from the world’s favorite fruit tree.
Chocolate layer cake. Fudge brownies. Chocolate chip cookies. Boxes of chocolate truffles. Cups of cocoa. Hot fudge sundaes. Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac—the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-production of chocolate, with brands such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves. Packed with tempting images and decadent descriptions of chocolate throughout the ages, Chocolate will be as irresistible as the tasty treats it describes.
Pascal's life is like any other boy's as he worries about his English classes and his football skills - until the day rebels come to his village and everything changes. On the run with friends, Pascal finds himself at the mercy of some tough events. But it is not until he ends up working in a cocoa plantation that he realises he must endeavour to find his family and to set himself free of his enslavement. Armed only with his determination, and supported by his friend, Kojo, Pascal has a difficult battle ahead of him.