Chocolate, chocolate, chocolate

Title
Chocolate, chocolate, chocolate / Jean-Pierre Wybauw ; [photography, Frank Croes].
Author
Wybauw, Jean-Pierre.
Publication
Suffolk ; New York : ACC Editions, c2011.

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TextUse in libraryRequestJFC 12-596Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Croes, Frank.
Description
191 p. : col. ill.; 18 cm.
Uniform Title
Alle basics over chocolade. English
Alternative Title
Alle basics over chocolade.
Genre/Form
Cookbooks.
Note
  • Includes index.
  • Translation of: Alle basics over chocolade.
Contents
A heartfelt thank you -- Master chocolatier Jean-Pierre Wybauw -- What is chocolate and what is it actually made of? -- Various types of chocolate -- The production of chocolate -- Chocolate and quality -- Trends in chocolates -- Average nutritional values -- The success of Belgian chocolates -- The shelf life of chocolate -- Recipes and terminology.
Call Number
JFC 12-596
ISBN
  • 9781851496686 (hc.)
  • 1851496688 (hc.)
OCLC
731914635
Author
Wybauw, Jean-Pierre.
Title
Chocolate, chocolate, chocolate / Jean-Pierre Wybauw ; [photography, Frank Croes].
Imprint
Suffolk ; New York : ACC Editions, c2011.
Summary
The book traces the history of the cocoa bean, from its first use as currency by the Aztecs to the very beginnings of its consumption as a delicacy. The technical differentiations between dark, milk and white chocolate are explained, and different production techniques and tricks are examined, with further nuggets of information included along the way. Nutritional values of different kinds of chocolate, as well as the health benefits of the cocoa bean, are also outlined, and an explanation of chocolatier's terminology.
Added Author
Croes, Frank.
Research Call Number
JFC 12-596
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