Martina Meier, Alexander Kühn

  • All about chocolate: manufacturing, history, culture
  • More than 40 inspirations and sophisticated recipes
  • Aroma science: what to combine chocolate with and why
Deutscher Kochbuchpreis 2021
ISBN: 978-3-03902-138-3
Cover: Hardcover
Extent: 144 pages
Weight: 776 g
Format: 19.5 cm x 26 cm
75 colour photos, ribbon; word count: 17,893
Right sold: All rights available
34,00 EUR

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Quick snack or elegant closure of a gourmet dinner: chocolate makes your life sweet, or bitter, or nutty. The creamy melting style of the big chocolate producers has a growing number of competitors. This book portrays innovative Swiss chocolatiers and chocolate makers who are constantly looking for new procedures in their workshops in order to unveil the true potential of the cocoa bean. There is just as much diversity in the gastronomical use of chocolate as there is in its production: creative star chefs present their favourite recipes – from vegan pumpkin »Schoggi« dessert to Norway lobster with cocoa fruit juice and curry. Too complicated? With 21 recipes for cakes and creams, hot and cold dishes, your kitchen becomes a genuine chocolate workshop. A richly illustrated history of chocolate in Switzerland, a sensory journey exploring cocoa aromas, and a detailed glossary round off this delicious book.Martina Meier: Still life, interior, and above all food photographer for magazines, cookbooks, and restaurants.Alexander Kühn: Author, restaurant critic, and food journalist. Member of the testing team for »Falstaff« food magazine. Text writer for the books by Andreas Caminada.Photos: Martina Meier