Item description for The Bittersweet World of Chocolate: Sumptuous recipes using fair trade chocolate by Troth Wells & Nikki Van Der Gaag...
The first chocolate recipe book dedicated to fair trade, The Bittersweet World of Chocolate offers fabulous new ideas for dishes to make with chocolate and cocoa. With savory as well as sweet recipes, this is a unique book that shows the remarkable versatility of this most sought-after ingredient-from chocolate enchiladas to chocolate cake with lemon filling.
While cooking, the reader can also find out about the eventful history of chocolate and how cocoa is farmed and processed today. Through photos and stories, it shows why more and more people are reaching for fair-trade chocolate bars.
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Est. Packaging Dimensions: Length: 0.5" Width: 8.5" Height: 8.25" Weight: 1.5 lbs.
Release Date Apr 1, 2008
Publisher New Internationalist
ISBN 1904456863 ISBN13 9781904456865
Availability 0 units.
More About Troth Wells & Nikki Van Der Gaag
Troth Wells joined the New Internationalist in 1972 to help launch the magazine. She has written a number of world food books including the Spices of Life and the World in your Kitchen. She an editor of the World Guide, a global reference source that focuses on majority world issues.
Reviews - What do customers think about The Bittersweet World of Chocolate: Sumptuous recipes using fair trade chocolate?
THE FAIR WORLD OF CHOCOLATE Jun 5, 2008
Did you know that many of the cultivators of Cocoa have never tasted chocolate?! I didn't until I read this book. And I must say it made me feel ashamed, not only as a human being, but because I am a pastry chef/baker and I use the 'black/brown queen' almost daily. Never before did I suspect what games and exploitation take place for me to have this vital ingredient in my workshop. This is a recipe book with a statement. It promotes chocolate cooking and chocolate conscience. The book takes the reader/user/cook on a journey to some of the countries and communities cultivating the cocoa tree ('theobroma cacao' in Greek, or 'food of the Gods'). On this journey we become familiar with the growers, the trees, the commerce, the pesticides (or lack thereof), the cocoa products, production, the history and the future of chocolate, while all the way 'sampling' different recipes. The recipes range from savory (chocolate and cocoa where used in savory cooking many years before they were used in sweet. As a matter of fact chocolate has been sweetened for only about 200 years.), sweet and drinks. The savory recipes include: Chilli con carne with chocolate, Chicken chocolate mole, Turkey and bean chocolate chilli. There are a few vegan recipes in the book including: Vegan chocolate cake, chocolate sponge cake, chocolate carrot cake The other recipes include: Marble chocolate cake, fruitcake with chocolate, chocolate raspberry shortcakes, oatmeal chocolate cake, dark chocolate brownies, chocolate sorbet, chocolate pecan tarts, truffles, biscotti, fruit and chocolate bars. I must admit that the recipes are not the strongpoint of the book for me. There are not many that can be used in a pastry shop. Most of the sweets are homely (and look it) and geared towards the home cook. That does not mean they are not good of course. They will greatly appeal to amateurs and home cooks alike. They are very easy to make and some need no cooking or baking at all. All recipes are in Metric and Volume measurements (cups and spoons) and temperatures are in both Celsius and Fahrenheit. There's an introduction to each recipe and yield, preparation and baking time are stated for each product. At this price this is a good recipe book to have, but it is an even better social and history book concerning chocolate.