Chocolate
A Bittersweet Saga Of Dark And Light
Rosenblum, Mort
Hardcover
$15.60 + $1.99 USPS S/H
$0.78 of your order (5%) will be donated to the school of your choice.
BOOK SYNOPSIS
A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives.
Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.
In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano--chile-laced chicken with chocolate--of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or--bite-sized, gold-flecked bricks of dark chocolate--to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product.
Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is a fascinating foray into this "food of the gods."
BOOK EXCERPTS
Line Drawings Throughout
BOOK REVIEWS
Praise for Olives: The Life and Lore of a Noble Frui:t
"Edifying...Pit by pit, his savory details add up." --Christopher Lehmann-Haupt, The New York Times
"Delicious...A blend of first-rate travel writing and first-rate food writing." --Michael Pakenham, The Baltimore Sun
"Filled with history, lore, scandal, gossip, politics, recipes, health tips, and even Mafia intrigue, Olives is as perceptive as it is passionate." --Patricia Wells, author of Bistro Cooking and Trattoria
"Rosenblum writes with skill and passion. His enthusiasm is contagious when it comes to olive-related legend, lore, and anecdote." --Pauline Mayer, The Cleveland Plain Dealer
Praise for A Goose in Toulouse and Other Culinary Adventures in France:
"A rollicking roll through the heart, myth, soul---and belly---of the land of 'Bon Appetit,' a century after Escoffier. More, please."--Molly O'Neill, The New York Times Magazine
"Scholarly, spritely, and mouth-watering." --Diane Johnson, author of Le Divorce
Submit a book reviewFOR RELATED BOOKS
Cooking Books :: Courses & Dishes Books :: Chocolate Books
MORE BOOK INFO
ISBN: 0865476357
Copyright: 2005
Dewey Decimal: 641.3/374
Library of Congress: 2004054734
Book Publisher: Farrar Straus & Giroux
Language: ENG
No. of Pages: 290
If you like this book, you may also enjoy:
 | |
 | |
 | |
| The Big Book of Chocolate | |
Real Chocolate | |
Chocolate Lover's | |
| Donovan, Jennifer | |
Coady, Chantal | |
Tanner, Chris/ Tanner, James | |
