by Christian Teubner, Karl Schuhmacher, Leopold Forsthofer, Eckart Witzigmann and Sybil Grafin Schonfeldt
More than three billion pounds of chocolate were consumed by Americans in 1997. From simple candies to luxurious gold-flecked cakes, The Chocolate Bible is the definitive guide to one of the world's favorite foods. with more than 600 sumptuous full-color photographs and 190 tantalizing recipes, The Chocolate Bible is a feast for the eyes as well as the taste buds.
An international team of experts, led by award-winning food photographer and cookbook author Christian Teubner, explores the universal language of chocolate in all its forms. Culinary historian Sybil Grafin Schonfeldt traces the history of chocolate and offers new insights into its evolution from a valued form of currency to the popular food we know today. Food writer Silvio Rizzi provides in-depth descriptions of the various forms of chocolate and how each is produced. Also included are complete explanations and illustrations of the different techniques used in working with chocolate as well as an invaluable guide to the best equipment, from the most basic to the most sophisticated.
The recipe section of The Chocolate Bible offers something for everyone. Master Confectioners Karl Schuhmacher and Leopold Forsthofer and Michelin three-star chef Eckart Witzigmann have contributed mouth-watering recipes for a wide selection of chocolate creations ranging from chocolate candies, cookies, cakes, beverages and savories to awe-inspiring chocolate constructions including charming children's confectionary and exquisite chocolate gift boxes. Full-color photographs of step-by-step preparations and finished presentations accompany many of the recipes.
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