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Bean-to-Bar Chocolate

America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

Bean-to-Bar Chocolate Open the full-size image

Contributors

By Megan Giller

Foreword by Michael Laiskonis

Formats and Prices

Price

$11.99

Price

$15.99 CAD

Format

Format:

  1. ebook $11.99 $15.99 CAD
  2. Hardcover $19.95 $25.95 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around September 19, 2017. This date is subject to change due to shipping delays beyond our control.

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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.

Genre:

On Sale
Sep 19, 2017
Page Count
208 pages
Publisher
Storey
ISBN-13
9781612128221

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Megan Giller

Megan Giller

About the Author

Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in The New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts “Underground Chocolate Salons,” teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn.

Michael Laiskonis is Creative Director of New York City’s Institute of Culinary Education, and manager of its bean-to-bar Chocolate Lab. Previously Executive Pastry Chef at Le Bernardin for eight years, he was awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, and in 2014 the International Association of Culinary Professionals tapped him as its ‘Culinary Professional of the Year’.
 

Learn more about this author