The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes by Maricel E. Presilla Summary and Reviews
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Book Reviews of The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes
Book Review: All Hail the Food of the Gods
Summary: 4 Stars
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 gift
Recommended 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.
Book Review: Good taste that tastes good
Summary: 5 Stars
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
Book Review: New Taste... Leaves a Wonderful Taste
Summary: 4 Stars
As a cacao researcher I find this New Taste... a well-thought and provocative introduction into the natural history of cacao for the casual eater, epicurean, and even beginning researchers. The various sections and references are topical as well as thoughtfully presented. Ms. Presilla really brings you in to the mystique as well as some lighter aspects of the science behind cacao and chocolate. Many people don't realize what good chocolate really is like! Ms. Presilla even helps you to develop the skills involved in tasting and evaluating chocolates similarly as you would with fine wines. And if you can't romance that special someone after wowing them with Fran Bigelow's Deep Chocolate Torte that is simple to make and out of this world- page 136(heavy cream, eggs, 1 lb of dark chocolate), you're not really trying!
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