The book of chocolate / Nathalie Bailleux, Hervé Bizeul, John Feltwell, Régine Kopp, Corby Kummer, Pierre Labanne, Cristina Pauly, Odile Perrard, Mariarosa Schiaffino ; preface by Jeanne Bourin.

Standardized Title:
Livre du chocolat. English.
Paris ; New York : Flammarion, [c1996].
216 pages : illustrations (some color), map ; 32 cm.
Chocolate industry -- History.
Cooking (Chocolate)
Chocolate processing.
Place of Publication:
France Paris.
United States New York (State) New York.
Sweet Temptation / Preface by Jeanne Bourin
Cacao Plantations. The first cargo of cacao beans arrived in Europe aboard Spanish galleons in 1585. Today, cacao trees are still cultivated in the heart of the tropical forests, where their fruit is harvested and prepared for export according to time-honored traditions / John Feltwell assisted by Nathalie Bailleux
The History of Chocolate. Europe's first contact with chocolate was the highly spiced beverage which the Aztecs called the "food of the gods." By the eighteenth-century, chocolate, served hot with milk and sugar in delicate porcelain cups, had become a staple in aristocratic homes and royal courts / Pierre Labanne
Great Names in Chocolate. The history of modern chocolate begins with the technical innovations of the great nineteenth- and early twentieth-century industrialists like Lindt, Nestlé, Van Houten, Cadbury, and Hershey and continues with the fine gourmet chocolate makers of today / Odile Perrard, Mariarosa Schiaffino, Régine Kopp, Cristina Pauly, Corby Kummer
The Taste of Chocolate. Whether in the form of delicate truffles, elegant dark chocolate, or dense chocolate cake, the pleasure of chocolate is enhanced by its affinities with coffee, fruit, and liqueurs. These fabulous combinations are revealed here, along with ten classic recipes / Hervé Bizeul
Connoisseur's Guide. A selection of the finest purveyors of gourmet chocolate throughout the world.
Originally published by Flammarion in 1995 under title "'Le Livre du Chocolat".
"The texts were translated from the French by Tamara Blondel and edited by Bernard Wooding and Diana Groven. The section on U.S. and British chocolate by Corby Kummer was written originally in English."
Text printed in two columns.
Includes bibliographical references (p. 213) and index.
Local notes:
Presented to the Penn Libraries by Laurie Burrows Grad.
Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
Malgieri Collection copy: dust jacket retained.
Penn Provenance:
Grad, Laurie Burrows (donor)
Malgieri, Nick (donor) (Malgieri Collection copy)
Penn Chronology:
Bailleux, Nathalie.
Bizeul, Hervé.
Feltwell, John.
Kopp, Régine.
Kummer, Corby.
Labanne, Pierre.
Pauly, Cristina.
Perrard, Odile.
Schiaffino, Mariarosa.
Bourin, Jeanne.
Laurie Burrows Grad Collection (University of Pennsylvania)
Nick Malgieri Culinary Archive and Library (University of Pennsylvania)
Culinary Collection (University of Pennsylvania)
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