Wait. Sandra Boynton wrote a book about CHOCOLATE? For grown-ups? Oh YES! Boynton’s beloved classic returns, updated and redrawn by her for a whole new generation of chocophiles. In addition to her extensive new research, Boynton also nobly sourced and consumed untold quantities of great chocolate, with no thought for her own personal safety. Lavishly illustrated and filled with useful facts and cheerful misinformation, CHOCOLATE: The Consuming Passion is the absolute ideal gift for every true chocolate obsessive. Discover the many faces of chocolate—milk chocolate, dark chocolate, boxed chocolates, pretend chocolate, and the wild new frontier of small-batch craft chocolate. Learn about chocolate’s complex effects on the body, the psyche, and the soul. Prepare select simple recipes, such as “Hippo Pot de Mousse.” Learn how to grow your own chocolate, assuming you don’t mind relocating to within 15º of the Equator. There’s even a handy guide to saying “Excuse me, where is the nearest chocolate?” in eleven languages, including Klingon. (Nook-dock YOOCH dah-PULL?) Boldly go.
|Publisher:||Workman Publishing Company, Inc.|
|Product dimensions:||8.10(w) x 6.30(h) x 0.50(d)|
About the Author
Sandra Boynton is a popular American cartoonist, writer, and songwriter. Since 1974, Boynton has written and illustrated over fifty children’s books and seven general audience books, including five New York Times bestsellers. More than 60 million of her books have been sold—“mostly to friends and family,” she says. She has also written and produced five albums of award-winning children’s music. Three of her albums have been certified Gold, and Philadelphia Chickens, nominated for a Grammy, has gone Platinum. She lives with her family on a farm in New England.
Hometown:"Somewhere in rural Connecticut"
Date of Birth:April 3, 1953
Place of Birth:Orange, New Jersey
Education:B.A., Yale University, 1974; attended University of California--Berkeley Drama School and Yale Drama School
Read an Excerpt
Myth No. 2 "Chocolate is fattening."
A crucial factor has been overlooked in this widespread condemnation of chocolate: Most chocolate eaters tend to supplement their chocolate intake with other foods. By what right, what logic can chocolate be singled out as the cause of plumpness? How can we be certain that, say, carrots are not a catalyst of weight-gain when chocolate is present?
And there is empirical evidence that also raises serious doubts about chocolate's fatteningness: Few chocolate lovers can simply lie back and wait for chocolate to come to them. For most, getting and keeping chocolate often requires strenuous physical work.
Myth No. 5 "Chocolate is nothing more than a substitute for affection."
Much has been made lately of the recent scientific finding that there is a chemical in chocolate-phenylethylamine-that is virtually identical to the substance manufactured by the brain of the infatuated individual. In various studies of the phenomenon,
As is too often the case with these social scientists, they are taking sound, highly suggestive data and drawing empirically absurd conclusions. What reasonable soul prefers romance to truffles?
Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.
Table of Contents
Introduction: The Chocolate Elite
The Many Faces of Chocolate
The Physiology and Psychology of Chocophilia
Knowing Your Chocolate
Where to Get It
Conclusion: The Politics of Chocolate
Most Helpful Customer Reviews
I absolutely love Sandra Boynton as a children's author, and this book for adults with a child-like passion for chocolate is a definite must have! I started reading it and couldn't put it down--it is part history, part informative, and one hundred percent pure fun. I could not stop laughing at the creative way she relates about of one of life's greatest indulgences for many of us... and her usual cast of characters are wonderfully featured in this delightful book!
I cannot imagine a better combination of information, humor, and fun concerning the great pleasure we all get from chocolate. The only thing missing from this book were instructions about which chocolates to have ready to fortify yourself as you read and ponder Chocolate -- The Consuming Passion. Since the book describes every possible kind of chocolate (from baking chocolate to white chocolate . . . and of ever possible shape and quality), I suggest that you stock up every variety you can think of. Naturally, you will then get more benefit from the book if you eat a sample of what is being described as you proceed. I estimate that at least five pounds of each type mentioned is about the right quantity. Then, you can savor the experience . . . no matter how fast you eat chocolate! Ms. Boynton notes that ¿this book was written for the Chocolate Elite -- the select millions who like chocolate in all its infinite variety, using `like¿ as in `I like to breathe.¿¿ Before going on, let me mention that I had the great honor of providing strategic consulting services for a chocolate business in 1973. It was heaven. I can still remember the wonderful aroma of the plant! In the process, I was thrilled to find out how chocolate is grown, processed, and turned into finished products like chocolate chips. Since that time, I had never seen a book that shared the same kind of information that I learned from working with my client . . . until Chocolate -- The Consuming Passion. So at an information level, the book is terrific. You should know that the humor is even better than the information though. Just when you¿ve really gotten the scoop on what semisweet chocolate is, Ms. Boynton will drop in an unexpected joke. For example, she describes in great detail what happens with chocolate when it is too hot or too cold. Then you turn the page and find that above Dow 4000 chocolate also conglomerates, and you see a list of all the companies that have acquired chocolate businesses. Ms. Boynton¿s trademark hippos seem especially appropriate in the context of being a serious chocolate aficionado. The subjects covered are truly broad. You begin with a little history of chocolate, including how it was pronounced in different languages. Later, you return to that theme . . . and find out how to ask for chocolate in many more languages. The details on the definitions and ingredients of various chocolates are thorough without being boring. The humor keeps lifting your spirits while refreshing your taste for more information. The humorous ¿recipes¿ for making items out of chocolate are pretty funny. I especially enjoyed the suggestions for what to use the results of cooking flops for instead. Now, I was most impressed to find that Ms. Boynton took on the really big issues. Why is 55 percent of all ice cream consumed in the vanilla flavor while only 9 percent is chocolate? Why are delightful chocolate truffles given that cautionary name suggesting moldy forest floors? Is white chocolate (which lacks chocolate liquor) really chocolate at all? I recommend that you buy a copy for yourself . . . and everyone you know who really likes chocolate! What could be more fun than learning and laughing about something you love while you directly enjoy some? What other subjects offer this opportunity? Develop your tastes and your interests at the same time by being prepared to experiment! Donald Mitchell, co-author of The 2,000 Percent Solution and The Irresistible Growth Enterprise
A funny and enjoyable book for chocolate lovers, with information and trivia about different types of chocolate, and Boynton's beloved animal characters enjoying it. The only flaw is that you have to supply your own chocolate to eat while reading! And the pages are not smudge-proof.
Chocolate, the consuming passion, is exposed in this book. The chocolate pig recipe is worth the price of the book.
Hilarious. I love the "tender mice" bit...reminds me of the Crunchy Frog sketch.