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The New Taste of Chocolate |
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cookbook
reviewsthe new taste of chocolate |
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The
New Taste of Chocolate: A Cultural and Natural History of Cacao
with Recipes by Maricel E. Presilla
List Price: $29.95
Our Pricewith Amazon: $20.97
You Save: $8.98
Reviewed by Joelle Moles
Click
Here to Buy It On Line!
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Review |
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Chefs are far less knowledgeable about the natural and cultural
history of the food products they use and promote in their restaurants
than one might expect. Underscoring certain specialty products
is one of many techniques that can be used by chefs to entice
guests to spend more money. In addition, many chefs attempt
to "educate" their guests by highlighting unique food stuffs
on their menu, basing their efforts on the assumption that even
a rudimentary food product education can enhance one's appreciation
of a dish. When put to the test, however, do these chefs really
know about the products that they are promoting? By focusing
on the titillation of the guest, have we forgotten the necessary
and continual education of the chefs themselves?
Take, for example, our knowledge of the specialty chocolates
that are currently available. Distinguished chocolate names
like "Guanaja" and "Jivara" are commonplace on many menus across
the US. Apart from the cacao percentage and perhaps even the
region from which the cacao beans came from, what else do we
know about the differences between these chocolates? Indeed,
how much do we know about the culture and history and manufacturing
process of chocolate in general?
Even if only to enhance one's own experience and education (
after all, does the average guest necessarily want to be educated?)
a passionate cook would be wise to check out Maricel E. Presilla's
The New Taste of Chocolate: A Cultural and Natural History of
Cacao with Recipes. Presilla's book of chocolate is a perfectly
accessible and thorough work that gives the reader a complete
understanding of chocolate and its natural and cultural roots.
It is, in short, an excellent way to become articulate about
a very useful food product.
The New Taste of Chocolate is certainly not a typical cultural
or natural history book. Presilla presents us with 200 pages
of color photos, sketches, artwork, maps and lively description.
She begins with her own story of growing up among cacao trees
in Latin America and then moves on to a cultural and natural
history of chocolate, from its first uses in the kitchen to
the crippling diseases affecting many cacao plantations today.
Presilla continues with an educational chapter focusing on the
processes and decision-making involved in the production of
chocolate and then devotes the next portion of her work to the
identification of cacao - a chapter that is fascinating to read,
but perhaps a bit too in-depth for a culinary chef or a basic
chocolate enthusiast. The final pages of The New Taste of Chocolate
focus on methods of tasting chocolate and recipes - two engaging
chapters that attempt to elevate the status of chocolate from
its banal but popular existence to a truly sensory experience
comparable to that of the finest food products in the world.
After experimenting with the tasting exercises and selected
recipes, such as Chocolate Jasmine Ice Cream and "Age of Discovery"
Vanilla-Scented Hot Chocolate, one's appreciation of chocolate
will certainly reach new levels.
Maricel E. Presilla's The New Taste Of Chocolate: A Cultural
and Natural History of Cacao with Recipes, is a great source
to become further educated about chocolate. An opportunity to
learn about important food products such as this ought not to
be passed up. We must remember that we are the leaders of the
culinary world. Let us promote this type of education within.
Let us be proud of our expertise.
April2002 |
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