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10 May 2008 |
 Books
For a long time it's been hard to get
any decent reference material about fine
chocolate at all, but in the last few
years several
excellent books have
appeared and we've listed our favourites below.
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Chantal
Coady
Quadrille
Publishing, March 2003
A new book of recipes
by Chantal Coady, co-founder
of the Chocolate Society and
proprietor of Rococo chocolate
shop, London.
We're still waiting
for our copy to arrive, but
Chantal wrote one of the first
books
about fine chocolate, the excellent
'Chocolate, The Food of The Gods',
which
is now sadly out of print,
so this should be good! Buy
this book from Amazon.co.uk
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Maricel
E. Presilla
Ten Speed Press, September
2001 Beautiful
and in depth look at the world of fine chocolate. This book is an inspiration
and gives the most information so far about the origins and types of cocoa,
along with history and some excellent recipes.
Maricel Presilla is a visionary and gives the most exciting account yet
of the possible future of fine chocolate. Buy
this book from Amazon.co.uk |
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Paul
Richardson
Little, Brown,
January 2003
A wonderful new book written
as a travelogue exploring the
roots of chocolate as we know
it from the Aztecs to now. BBC
Radio 4 Book of the Week, this
comes highly recommended. We're
still reading our copy, but will
let you know our full opinion
soon.
Buy
this book from Amazon.co.uk
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Sara
Jayne-Stanes
Grub Street,
October 1999
Elegantly presented in gold
and sepia tones, this book features
a wonderful guide to the history
of chocolate, production, how
to taste and how to handle chocolate,
and includes a guide to Parisian
chocolatiers.
The recipe section is extensive
(over half the book) and includes
a whole range of high class dishes. Buy
this book from Amazon.co.uk
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Sophie
D. Coe, Michael D. Coe
Thames and Hudson, May 1996
For the true enthusiast, this
a readable but academic work that
provides an almost unique, in-depth
social and cultural history of
chocolate. Most of the book is
about chocolate before and after
the Spanish conquest, with a few
chapters devoted to the modern
age at the
end.
This is a heavyweight work upon
which most of the other books listed
draw their chocolate histories. Buy
this book from Amazon.co.uk
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S.
Beckett
The Royal Society of Chemistry,
August 2000
It's back to school for a scientific
look at chocolate, including home
experiments!
While aimed at educational users,
this is a handy book if you want
to know more about how chocolate's
made in detail, or why it melts
the way it does ... Buy
this book from Amazon.co.uk
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Buy
books from Amazon
Fortunately most of the books we recommend
are available from Amazon.
Follow
the links for each book to buy it
directly from Amazon.co.uk. |
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