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New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes Hardcover – 20 Jan 2010

5.0 out of 5 stars 2 customer reviews

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Product details

  • Hardcover: 256 pages
  • Publisher: Ten Speed Press; 2nd Revised edition edition (20 Jan. 2010)
  • Language: English
  • ISBN-10: 158008950X
  • ISBN-13: 978-1580089500
  • Product Dimensions: 21.6 x 2.2 x 26 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 934,450 in Books (See Top 100 in Books)
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Product description

Review

"Few people in the world know as much about chocolate as Maricel Presilla, or write as passionately about it. Her pioneering book, The New Taste of Chocolate, is the first to document the fascinating diversity of cacao varieties and their influence on chocolate quality. It also describes and celebrates the full arc of chocolate's evolution, from pre-Columbian times to the twenty-first century. This book will be a revelation and delight to anyone who loves chocolate."
--Harold McGee, author of "On Food and Cooking"

"The New Taste of Chocolate is fascinating and genuinely original. Based on unique, personal knowledge, Maricel's book will serve as a primary research source and change the way chocolate lovers think about and taste chocolate."
--Robert Steinberg and John Scharffenberger, co-founders of Scharffen Berger Chocolate Maker, Inc.

"It's not a coincidence that chocolate and gold are sold in bars. Chocolate lovers who treasure history and recipes will find this book as valuable as it is delicious."
--Flo Braker, author of "Sweet Miniatures"
" "
"Maricel presents a colorful, textured, and in-depth view of the past, present, and possible future of cacao. We are also allowed a taste of the diversity that was once part of the palate of flavors used by the chocolate industry of old and insight into why some of these may be lost forever."
--Gary Guittard, president of Guittard Chocolate Company

"After reading Maricel's book and recognizing the sophisticated and complex journey from cacao in the field to the wonderful quality chocolate available to consumers, you will have a whole new appreciation for chocolate. Maricel offers detailed insight into the nuances of chocolate. A 'must read' for all chocoholics."
--Emily Luchetti

"The New Taste of Chocolate is a loving tribute to cacao and the unsung heroes who have nurtured it for centuries, miraculously transforming it from bean to bar to the latest chocolate creation. Maricel's meticulously researched book deserves a place of honor in every serious chocolate lover's library."
--Elaine GonzAlez, author of "The Art of Chocolate"

Few people in the world know as much about chocolate as Maricel Presilla, or write as passionately about it. Her pioneering book, The New Taste of Chocolate, is the first to document the fascinating diversity of cacao varieties and their influence on chocolate quality. It also describes and celebrates the full arc of chocolate s evolution, from pre-Columbian times to the twenty-first century. This book will be a revelation and delight to anyone who loves chocolate.
Harold McGee, author of On Food and Cooking

The New Taste of Chocolate is fascinating and genuinely original. Based on unique, personal knowledge, Maricel s book will serve as a primary research source and change the way chocolate lovers think about and taste chocolate.
Robert Steinberg and John Scharffenberger, co-founders of Scharffen Berger Chocolate Maker, Inc.

It s not a coincidence that chocolate and gold are sold in bars. Chocolate lovers who treasure history and recipes will find this book as valuable as it is delicious.
Flo Braker, author of Sweet Miniatures

Maricel presents a colorful, textured, and in-depth view of the past, present, and possible future of cacao. We are also allowed a taste of the diversity that was once part of the palate of flavors used by the chocolate industry of old and insight into why some of these may be lost forever.
Gary Guittard, president of Guittard Chocolate Company

After reading Maricel s book and recognizing the sophisticated and complex journey from cacao in the field to the wonderful quality chocolate available to consumers, you will have a whole new appreciation for chocolate. Maricel offers detailed insight into the nuances of chocolate. A must read for all chocoholics.
Emily Luchetti

The New Taste of Chocolate is a loving tribute to cacao and the unsung heroes who have nurtured it for centuries, miraculously transforming it from bean to bar to the latest chocolate creation. Maricel s meticulously researched book deserves a place of honor in every serious chocolate lover s library.
Elaine Gonzalez, author of The Art of Chocolate"

About the Author

MARICEL E. PRESILLA is a culinary historian, author, and chef specializing in the cuisines of Latin America and Spain. She studied medieval Spanish history at Spain s University of Valladolid and at New York University, where she received her PhD. Formally trained in cultural anthropology, she has done extensive research on the food crops of the Americas and taught at New York University and Rutgers University.
Presilla is a frequent contributor to Saveur, Food & Wine, and Gourmet, and also writes the Miami Herald s Cocina column. A recognized authority on all aspects of chocolate as well as on Spanish and Latin American culinary history, she has given numerous seminars, tastings, and lectures to culinary groups nationwide and has been featured in the country s top food publications. She is a member of the advisory committee for the Culinary Institute of America s Latin American program and was recently named one of the Ten innovators who will influence food in the U.S. for the next 30 years by Food & Wine.
Presilla is the president of Gran Cacao, a food marketing company specializing in chocolate research and the heirloom cacao bean trade. She has been a consultant for several food companies including the Venezuela-based Chocolates El Rey C.A., whose premium chocolates she helped introduce to the United States. She is the co-owner and chef of two restaurants in Hoboken, New Jersey: the small pan-Latin Zafra and the more formal South American Cucharamama. The restaurants have earned Presilla repeated nominations for the James Beard Foundation s Best Chef Mid-Atlantic award. In September 2009, she was awarded the prestigious Silver Spoon Award by Food Arts magazine for her multifaceted contributions to the culinary arts.
Presilla is the author of three illustrated books on various aspects of Latin American culture and a forthcoming book on Latin American cooking. Her newest venture is the food store and cooking atelier Ultramarinos in Hoboken. She divides her time between her New Jersey restaurants, Miami, and Latin America."


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Format: Hardcover Verified Purchase
This is a great read. I have worked in the confectionery industry so found it very interesting and informative. Would recommend it to both the learner and the well-informed.
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Format: Hardcover Verified Purchase
Very readable, highly informative, beautifully written.
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Most Helpful Customer Reviews on Amazon.com (beta) (May include reviews from Early Reviewer Rewards Program)

Amazon.com: 4.8 out of 5 stars 14 reviews
6 of 6 people found the following review helpful
3.0 out of 5 stars Interesting but somewhat narrow 28 July 2016
By AZterritory - Published on Amazon.com
Format: Hardcover Verified Purchase
Interesting, although would like to have had a bit of a broader history vs. constantly talking about the varieties. Very little in it about Mexico, which I found surprising, seeing that the lust for chocolate in Europeans really started in Tenochtitlan. The recipes did not seem to be realistic or attainable as it calls for very specific types of chocolate that would take a lot of effort (and expense) to obtain, but perhaps for a special occasion they would be workable. The photos are colorful. Overall, as I was researching for a living history program, I found a number of other books more helpful with a broader picture of chocolate from pre-history until now.
6 of 6 people found the following review helpful
5.0 out of 5 stars the one 14 May 2013
By moderatelymoderate - Published on Amazon.com
Verified Purchase
Before I bought The New Taste of Chocolate I read the reviews & the table of contents [when available] of all the books about chocolate that Amazon sold. This is the one I choose & I'm glad I did. Presilla knows & loves the many aspects of chocolate.

I was interested especially in the history of chocolate. We get the interaction of Mesoamerica & South America pre- & post-Columbus explained, plus the spread to other continents. Disease problems, DNA research, etc also are explained. Making nearly any of the recipes would require shopping at an Hispanic market, so I'll probably stick to reading them. That's just as well, as they are pretty high-calorie, with lots of heavy cream etc. The first & probably only one I'll try is a chololate & corn meal beverage.
1 of 1 people found the following review helpful
5.0 out of 5 stars Delicious book on chocolate - history, uses and recipes 10 Dec. 2013
By perrymasonary - Published on Amazon.com
Format: Hardcover Verified Purchase
Wonderful book on chocolate. Author Marcella Presilla takes her subjects seriously and has done her homework providing the reader with a wealth of information on chocolate.

In addition to the discussion of chocolate, there are wonderful recipes provided on all aspects of chocolate.
5.0 out of 5 stars This book is as good as pure chocolate 2 July 2016
By Peter Bachmann Roessle - Published on Amazon.com
Format: Hardcover Verified Purchase
This book is as good as pure chocolate! In short the best book I have obtained about history and use of cocoa. Easy to understand and to get the best knowledge about history and use of cocoa and chocolate. Beautiful images, excellent information! I am fascinated. Thank you so much Maricel!
Next time I shall meet you you have to sign me the book! Last time at Estragon in Quito I did not know about your ability!! Very best regards!
1 of 1 people found the following review helpful
5.0 out of 5 stars Five Stars 22 April 2015
By stuart dorey - Published on Amazon.com
Format: Hardcover Verified Purchase
I have several books on the subject of "chocolate"! and this is an absolout beauty. The author has spent a huge amount of time in a successful attemt to give readers a priceless overview both in written and pictorial description.
An absolute must for the beginner and progressive student alike!
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