Bluffer's Guide to Chocolate: Instant Wit and Wisdom
Neil Davey
(Author)
21,000+ Reviews
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Description
Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming. More importantly, know the names of chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials. Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world's finest chocolate is an authentic Aztec-influenced, 'cold-worked' mix from Modica. Most of all, hold your own against the most sneering of chocolate experts by quoting the definitive words of Leonardo Sciascia. Who? Exactly.
Product Details
Price
$9.95
$9.25
Publisher
Haynes Publishing UK
Publish Date
June 26, 2018
Pages
128
Dimensions
4.5 X 0.8 X 7.6 inches | 0.2 pounds
Language
English
Type
Paperback
EAN/UPC
9781785212468
BISAC Categories:
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About the Author
Neil Davey is a writer and blogger specialising in things you can do sitting down, such as eating, drinking, travelling, watching films, savouring chocolate, interviewing famous people and playing games. He writes (or has written) for The Guardian, The Daily Telegraph, Square Mile, Square Meal, delicious. magazine, Sainsbury's Magazine, Saga Magazine, MSN, Yahoo and Hello!. He is also the author of food blogspot The Lambshank Redemption and can be found tweeting at @DineHard.
Reviews
'If anybody's going to help you become an expert on chocolate, it's Neil Davey. He's eaten far more of the stuff than even I have, and has spent those extra calories writing about it in an informative and hugely entertaining way.'--Simon Majumdar "Author and Broadcaster "
'Fluent in coffee and articulate on wine, but don't know your Ghanaian from Grenadian? Help is at hand. Soon you'll be saying, "Ah, the unmistakeable, cold-worked granularity of the finest Modican" with the best of 'em.'--Marina O'Loughlin "Restaurant Critic, THE GUARDIAN "
'I love this pocket guide to one of my favourite ingredients - chocolate. Enjoy!'--Eric Lanlard "Master Patissier and Chocolatier "
'Neil Davey's entertaining book will help you know your conching from your tempering and give you just enough of the backstory to bandy about as you peel back the foil - if you happen to find yourself in a room full of chocolate experts. And even if that scenario is unlikely, it's a thoroughly enjoyable read.'--Karen Barnes "Editor, DELICIOUS. MAGAZINE "
'Fluent in coffee and articulate on wine, but don't know your Ghanaian from Grenadian? Help is at hand. Soon you'll be saying, "Ah, the unmistakeable, cold-worked granularity of the finest Modican" with the best of 'em.'--Marina O'Loughlin "Restaurant Critic, THE GUARDIAN "
'I love this pocket guide to one of my favourite ingredients - chocolate. Enjoy!'--Eric Lanlard "Master Patissier and Chocolatier "
'Neil Davey's entertaining book will help you know your conching from your tempering and give you just enough of the backstory to bandy about as you peel back the foil - if you happen to find yourself in a room full of chocolate experts. And even if that scenario is unlikely, it's a thoroughly enjoyable read.'--Karen Barnes "Editor, DELICIOUS. MAGAZINE "
