The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes

The New Taste of Chocolate traces cacao's evolution from its origins in the Americas through its transformation into modern chocolate. This comprehensive guide covers the biology, history, and cultural significance of cacao across multiple civilizations and eras. Presilla combines research in botany, agriculture, and food science with insights from cacao farmers and chocolate makers around the world. The book includes classifications of cacao varieties, details on cultivation methods, and explanations of chocolate production processes from bean to bar. The final section features recipes that showcase chocolate's versatility in both sweet and savory applications. These recipes draw from multiple culinary traditions and include techniques for working with different chocolate types. This work connects chocolate's past with current innovations in sustainable farming and artisanal production. The text serves as both a reference for industry professionals and a cultural history that examines chocolate's role in global commerce and cuisine.

Readers describe this as a comprehensive guide to chocolate's history, production, and uses. Many appreciate the detailed coverage of cacao varieties, genetic origins, and growing regions. Likes: - Clear explanations of chocolate production processes - High-quality photographs - Mix of historical research and practical recipes - Profiles of cacao farmers and chocolate makers - Technical information made accessible Dislikes: - Some recipes lack precision or contain errors - Limited coverage of modern chocolate makers - Text can be dense and academic in sections - Photos don't always match recipe results Ratings: Amazon: 4.7/5 (89 reviews) Goodreads: 4.3/5 (103 ratings) Notable reader comments: "Best technical resource for understanding cacao genetics" - Professional chocolatier on Amazon "Recipes need more testing and editing" - Home baker on Goodreads "Perfect balance of science and culinary information" - Food historian review

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🌿 Maricel Presilla holds a Ph.D. in medieval Spanish history and is considered one of the foremost experts on Latin American cuisine in North America. 🍫 The book traces chocolate's journey from its origins as a sacred Mesoamerican drink to its modern incarnations, including detailed explanations of how genetic varieties of cacao beans affect chocolate's final taste. 🌱 The author personally visited numerous cacao plantations throughout Latin America while researching the book, documenting traditional farming methods that have been passed down for generations. 🍪 Among the book's recipes is a recreation of an authentic Aztec chocolate drink that includes chile peppers and flowers - ingredients that were commonly used before sugar became the dominant flavoring. 🎨 The publication features watercolor illustrations of cacao pods and plants by Cuban artist Julio Figueroa Beltrán, adding both historical accuracy and artistic beauty to the documentation of different cacao varieties.