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Book of Chocolate, Revised
     

Book of Chocolate, Revised

by Jeanne Bourin, John Feltwell, Nathalie Bailleux, Pierre Labanne, Odile Perraud
 

Based on the original Flammarion title, The Book of Chocolate, this lavishly illustrated book, now edited and brought up to date, takes readers on a journey through the history and production of the world's most seductive confection: chocolate. Learn how the cocoa bean, first enjoyed by the Aztecs, has traveled around the globe to produce endless variations of

Overview

Based on the original Flammarion title, The Book of Chocolate, this lavishly illustrated book, now edited and brought up to date, takes readers on a journey through the history and production of the world's most seductive confection: chocolate. Learn how the cocoa bean, first enjoyed by the Aztecs, has traveled around the globe to produce endless variations of chocolate. Through the eyes of food critics, chefs, journalists, and historians, this book explores the rich history of chocolate, along with a modern-day investigation of its many flavors and forms.

A list of tantalizing recipes and a guide to the finest purveyors of chocolate worldwide make this volume indispensable to chocolate lovers everywhere.

If the list of recipes is not enough to bring out the chocoholic in you, just look at the delicious illustrations, specially commissioned photographs, rare vintage posters, and fine paintings all in honor of this favorite confection.

Editorial Reviews

Library Journal
Chocolate in all its tempting variations graces the pages of this sumptuously illustrated tome devoted to the food of the gods. Covering everything from the cultivation of the cacao bean to chocolate's role in history, this elegant survey also includes a chapter profiling great names (such as Hershey and Cadbury) involved in the production of chocolate in Europe and the United States. There is also a detailed connoisseur's guide listing chocolatiers, museums, associations, and clubs. The Book of Chocolate features 250 illustrations drawn from sources such as fine paintings, classic advertising art, and photographs commissioned specially for the book. Like fine chocolate itself, this lavish production is expensive but worth every penny. Highly recommended for both academic and public libraries.-John Charles, Scottsdale P.L., Ariz.
Barbara Jacobs
Although the prose reeks at times of romanticism, the reportage is filled with intriguing facts, figures, and fiction. We learn the traditional history of chocolate, traced to the Mexican Toltecs; experience almost firsthand, through exquisite color photographs, the growth and harvesting of the cacao trees on hot and damp plantations; and are exposed to the best in brand names. A wonderfully lavish compendium, with favorite chocolate recipes appended.

Product Details

ISBN-13:
9782080304797
Publisher:
Rizzoli
Publication date:
02/22/2005
Edition description:
Revised and Updated Edition
Pages:
200
Product dimensions:
9.75(w) x 12.20(h) x 0.80(d)

Related Subjects

Meet the Author

Jeanne Bourin is an award-winning French novelist.

John Feltwell, a British naturalist, has written several books including Butterflies and Moths and Geraniums and Pelargoniums.

Nathalie Bailleux, a French historian, has published a book on fashion and clothing.

Odile Perrard, a novelist lives in France and has written several novels.

Mariarosa Schiaffino, author of Chocolate and Goya. She lives in Italy.

Régine Kopp is a journalist and lives in France.

Corby Kummer is one of the most respected food journalists in the U.S. and a senior editor of The Atlantic Monthly. Kummer writes regularly for Martha Stewart Living, Self, the New York Times Magazine, and Food & Wine, and has authored The Joy of Coffee and The Pleasures of Slow Food.

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