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The Chocolate Connoisseur: For Everyone With a Passion for Chocolate [Anglais] [Broché]

Chloe Doutre-Roussel
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Détails sur le produit

  • Broché: 216 pages
  • Editeur : HP Books (décembre 2006)
  • Langue : Anglais
  • ISBN-10: 1557885036
  • ISBN-13: 978-1557885036
  • Dimensions du produit: 18,4 x 11,4 x 1,4 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 354.648 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles
4.0 étoiles sur 5 Fascinant! 19 juillet 2011
Très intéressant du début à la fin, j'ai appris plein de choses, pratiques sur le dégustation, le monde du chocolat maintenant sans des pages d'histoire ancien déjà très bien couvert par d'autres livres. Un must si vous aimez le chocolat ou aimerez apprendre un peu plus. Tout est présenté dans une manière très simple et claire, facile et vite à lire et ne manque pas du richesse.
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Commentaires client les plus utiles sur (beta) 3.5 étoiles sur 5  14 commentaires
49 internautes sur 62 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Three stars for me, but five for you? 19 mars 2006
Par Nicole S. Urdang - Publié sur
Format:Relié|Achat vérifié
As a life-long chocophile, I have immersed myself (not literally, as someone in this book has!) in the enjoyment of chocolate. Naturally, I am interested in almost everything that has to do with the subject. Chloe Doutre-Roussel's book is a great place to start if you don't know about the different plantations, chocolate history, and her.

I found the book self-serving and a bit disingenuous. She does love talking about Chloe, and, she gives the impression she can eat a pound of chocolate daily and stay quite thin. Only at the end of the book does she tell you that she's exercising a minimum of two hours a day (swims an hour, does power yoga, and walks briskly).

I am not putting her down for her regimen, as that would be hypocritical. I enjoy chocolate and everything else I want to eat guiltlessly because I also love yoga and walking.

Chloe neglects to mention, let alone discuss, the history of slavery in the annals of chocolate lore; nor, does she even alight upon the current situations on the Ivory Coast, where child labor and terrible working conditions still exisit. I found this a huge omission.

Yes, fair trade chocolate may not rival Domori's line, but what about the good karma that comes from knowing no one was hurt producing it for your enjoyment? As she is someone with a great deal of power in the chocolate industry I was sad to see that she gave short shrift to this enormous aspect of the business.

She also omitted as one of the great resources we have for buying our little delights in the US.

On the other hand, there were a number of things I really enjoyed about this book: *the health benefits of chocolate (not new, but concise)

*how to host a chocolate tasting (though I would include a bit in the beginning where everyone gets to speak about their own chocolate history)

*the art of tasting chocolate (this is also a bit of micro-management, but, then, I can enjoy a glass of wine without parsing out its merits)

*educating you about trends in the industry, the difference between beans, the finest producers

*and, most of all, raising the general awareness of excellent chocolate.

This is a good book for the novice who's developing a passion for more esoteric chocolates, and wants a basic course that's quick and easy to absorb.
32 internautes sur 41 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Want to learn about chocolate? Then avoid this book! 11 novembre 2008
Par Samantha Madell - Publié sur
The Chocolate Connoisseur takes the cake as the worst book I have ever read.

I am a cocoa trader and chocolate manufacturer, with a background in agricultural science. As such, I know a lot about cocoa trees, cocoa beans, and all things chocolate.

I am appalled by the amount, and magnitude, of misinformation in The Chocolate Connoisseur.

For starters, the author lies about her qualifications: contrary to what she writes in her book, Chloe Doutre-Roussel has never worked as an agronomist for the UN. In fact, she has never worked as a professional agronomist at all.

So what if the author lies about being an experienced agronomist? The problem is that she provides very dubious agronomic advice throughout her book. (Doutre-Roussel has an irrational infatuation with fragile, inbred cocoa trees. If her advice - to replace robust cocoa trees with inbred ones - was acted upon, she could one day become famous as the person who destroyed the chocolate industry).

Moving on from agronomy: The Chocolate Connoisseur contains dozens of factual errors about cocoa harvesting, processing, and manufacturing.

Also, The Chocolate Connoisseur's bibliography and referencing is a joke. (The bibliography contains just seven items - or eight, if you count the book by Jancis Robinson that is listed twice. And not a single one of the "scientific studies" Doutre-Roussel alludes to throughout the book is referenced).

To add insult to injury, the book is riddled with spelling mistakes (I counted eleven).

Doutre-Roussel is renowned for her "unbelievable" tasting abilities. Her abilities are, literally, unbelievable. For instance, she thinks that she can smell sucrose (which is actually an odorless substance). She also believes in the so-called "tongue map" (which taste experts have long dismissed as a myth).

In her acknowledgements, the author declares that chocolate is her best friend. Why am I not surprised that Chloe Doutre-Roussel's best friend is an inanimate object?
9 internautes sur 12 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great 13 août 2006
Par Food lover - Publié sur
I adore this book. At the core of The Chocolate Connoisseur is a true passion for the subject and a completely selfless wish to share it. It tells the history of chocolate as well as the science behind it in a way that is compelling and interesting. But its strongest point is Chloe's encouragement to form your own opinion and deepen to your appreciation and pleasure - great life lessons indeed. That's what food writing is all about.
3 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A Good Start for the Chocolate Education 9 novembre 2009
Par Annmarie Kostyk - Publié sur
Format:Broché|Achat vérifié
I read this book when it first came out. I had anxiously pre-ordered with Amazon. The book was not to disappoint!

Although a lot of information is covered in The Chocolate Connoisseur, she can only skim the surface as all things chocolate would take up many volumes. As a fellow chocolatier and writer, I can say that this is an excellent book to start yourself on the journey of chocolate. It's quite simple to read and basically leads you by the hand.

I really enjoyed that she shared this book from her experience and her knowledge from being a chocolate buyer. You feel as though she is in the room with you while you're reading. Many pages in my book have been dogeared and referred to time and time again.

Buy this book if you are just starting out on your own chocolate journey!
6 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Like all things, an acquired taste 24 mai 2007
Par C. A. Coshow Jr. - Publié sur
Format:Relié|Achat vérifié
I read other posted reviews of this book, then checked it out of the library. Far from being "autistic" on any level, the author is (as she admits, herself) lovingly obssessed with chocolate. She refers to herself and her own experiences only to provide the reader with a frame of reference.

This book is a terrific introduction to the world of premium chocolate, especially the richer, higher-cocoa-percentage chocolates now appearing in better stores. While I would've liked more references to external sources concerning the history and current status of chocolate, to support her facts, I found this book extremely useful for preparing a small seminar on chocolate and chocolate tasting. I highly recommend the book.
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