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Chocolate Unwrapped (1st edition hardback)

Sarah Jane Evans

Verlag: Anova, 2010
ISBN 10: 1862058598 / ISBN 13: 9781862058590
Gebraucht / Hardcover / Anzahl: 1
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Titel: Chocolate Unwrapped (1st edition hardback)

Verlag: Anova

Erscheinungsdatum: 2010

Einband: Hardcover

Zustand: Near Fine

Zustand des Schutzumschlags: Near Fine


VG+/VG+ 1st edition 2010 Anova hardback, unclipped DJ with many colour photos, a beautiful work on the finest brands of chocolate. Top corners a little bumped, else VG indeed. Sent Airmail at no extra cost; Worldwide Shipping IMMEDIATE 1ST CLASS/AIRMAIL DISPATCH Quantity Available: 1. Shipped Weight: Under 1 kilogram. ISBN/EAN: 9781862058590. Pictures of this item not already displayed here available upon request. Inventory No: 027786. Buchnummer des Verkäufers 027786

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Inhaltsangabe: Today, sweetened chocolate confectionery has replaced 'real' chocolate in many markets, but growing interest in sustainable farming, organic produce and authentic flavours has led to a boom in high-quality products, increasing interest in the different varieties available, as well as awards for top producers. "Chocolate Classified" takes a detailed look at this most fascinating and desired food and explores the different varieties available worldwide. Just like wine, the taste of a chocolate will be affected by climate, terroir and manufacture, allowing different flavours to be identified and graded. As well as providing a history of chocolate and its enjoyment, "Chocolate Classified" provides a comprehensive directory of the best chocolate available in the world, how to identify individual features and tips on storage and usage. A selection of classic chocolate recipes completes this mouth-watering survey of one of the world's most popular foods.

Rezension: Begin on a journey through 3,000 years of chocolate history, from health food and, from the late 19th century onwards, confectionery. Learn about nations' different tastes, from Spain's love of the unctuously thick drink to Italy's gianduja, a hazelnut chocolate paste, and follow Evan's guide to the best way to conduct tastings. --The Times, 10 November 2010

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