Research Catalog
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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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Use in library | JFC 12-596 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Croes, Frank.
- Description
- 191 p. : col. ill.; 18 cm.
- 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.
- Uniform Title
- Alle basics over chocolade. English
- Alternative Title
- Alle basics over chocolade.
- Subjects
- 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.
- Added Author
- Croes, Frank.
- Research Call Number
- JFC 12-596