The New Taste of Chocolate, Revised by Maricel E Presilla
More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, food-of-the-gods cacao. Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed brands? How does chocolate impact our health? How will the rising popularity of microbatch chocolate affect the industry? To find out, The New Taste of Chocolate, Revised takes us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through groundbreaking contemporary genetic discoveries. Going far beyond the scope of anything currently written about chocolate, this definitive illustrated reference has been revised and expanded to immerse chocolate lovers in the rich history and science of the cacao bean. Celebrated author, scholar, and chocolate expert Maricel E. Presilla introduces us to the broad array of cacao cultivars, meticulously covering the latest research, then explores the art of cacao farming and the people who dedicate their lives to cultivating the precious cacao pods. She also elucidates the harvesting, fermenting, and drying practices that create subtle distinctions in the tastes of particular strains of cacao. From the burnished reds and shocking yellows of the cacao fruits to the deep mahoganies and milky tans of the finished product, we follow cacao from bean to bar, each incarnation as luscious as the next. More than just a cultural and natural history of our most coveted indulgence, The New Taste of Chocolate, Revised includes a new collection of Maricel Presilla's savory recipes plus sweet contributions from internationally renowned pastry chefs and chocolatiers. Presilla dissects buzzwords such as single origin and estate grown, illuminates chocolate trends gaining traction with manufacturers and connoisseurs, and predicts what the future holds for chocolate as a globally celebrated delicacy. With stunning new full color photography and rare archival prints throughout, this comprehensive and gorgeous book will help chocoholics cultivate an appreciation for the infinite subtleties of their favorite culinary delight.MARICEL E.PRESILLA is a chef, culinary historian, and author who specializes in Latin American and Spanish cuisines. She earned her PhD from New York University after studying medieval Spanish history at Spain's University of Valladolid. She has considerable research on the food crops of the Americas and has taught at New York University and Rutgers University. She has a formal training in cultural anthropology. Presilla writes the Cocina column for the Miami Herald and contributes to Saveur, Food & Wine, and Gourmet. She has presented several seminars, tastings, and presentations to culinary groups around the country and has been featured in the country's top food periodicals. She is a renowned authority on all aspects of chocolate as well as Spanish and Latin American culinary history.
She is a member of the Latin American program's advisory council at the Culinary Institute of America, and she was recently designated one of the Top Ten Food Innovators in the United States. Food & Wine will be responsible for the next 30 years. Presilla is the CEO of Gran Cacao, a food marketing firm focusing in chocolate research and heirloom cacao bean sales. She's worked as a consultant for a number of culinary firms, including Chocolates El Rey C.A. in Venezuela, whose gourmet chocolates she helped introduce to the United States.
In Hoboken, New Jersey, she is the co-owner and chef of two restaurants: the tiny pan-Latin Zafra and the more formal South American Cucharamama. Presilla has been nominated for the James Beard Foundation's Best Chef Mid-Atlantic award multiple times for his restaurants. She received the renowned Silver Spoon Award from Food Arts magazine in September 2009 for her diverse contributions to the culinary arts. Presilla is the author of three illustrated books about Latin American culture, as well as a book on Latin American cookery that will be released soon.
Ultramarinos, a food store and cooking atelier in Hoboken, is her most recent enterprise. Her time is split between her restaurants in New Jersey, Miami, and Latin America.
| SKU | Unavailable |
| ISBN 13 | 9781580089500 |
| ISBN 10 | 158008950X |
| Title | The New Taste of Chocolate, Revised |
| Author | Maricel E Presilla |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2009-11-24 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |