Bean-to-Bar Chocolate: Americas Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors | Agenda Bookshop Skip to content
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A01=Megan Giller
A23=Michael Laiskonis
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Author_Megan Giller
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Category=WBTX
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Bean-to-Bar Chocolate: Americas Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

★★★★★
★★★★★
4.18 (90 ratings by Goodreads)

English

By (author): Megan Giller

Author Megan Giller invites fellow chocoholics on a fascinating journey through Americas 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 isnt chocolate) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. Youll get a taste for the chocolate-making process and understand how chocolates 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. See more
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A01=Megan GillerA23=Michael LaiskonisAge Group_UncategorizedAuthor_Megan Gillerautomatic-updateCategory1=Non-FictionCategory=KNDFCategory=TDCTCategory=WBTXCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€10 to €20PS=Activesoftlaunch
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Product Details
  • Weight: 613g
  • Dimensions: 170 x 208mm
  • Publication Date: 19 Sep 2017
  • Publisher: Workman Publishing
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781612128214

About Megan Giller

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 Citys 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.

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