World Chocolate Awards: Independent Guide to the World's Best Chocolates (Anglais) Relié – 30 août 2013
|Neuf à partir de||Occasion à partir de|
Relié, 30 août 2013
Les clients ayant acheté cet article ont également acheté
Descriptions du produit
Each entry in the 384 page hardback guide features colour photographs along with a detailed description of the chocolate and its maker.
A rating of key characteristics provides a quick and easy summary for each chocolate so that the reader can find chocolates that suit their own taste. Indexes allow the reader to search by key ingredient or country of manufacture.
The World Chocolate Awards accepts no fees or incentives from chocolate brands, neither can they choose to be included or excluded. All of the chocolates that are evaluated are paid for and there is no business, friend or family connection to the chocolate brands.
What also makes this book unique is the wealth of information (including 900 photographs) on chocolate history, cacao's natural history and chocolate production. The result of in-field research conducted over 3 years around the world.
Included in the guide's recommendations are a number of organic and ethically traded chocolates, a lactose free chocolate and several that contain no added sugar. None contain added vegetable fats. The cocoa content of the awarded chocolates ranges from 30% up to 75%.
Locations to buy chocolate online or in person are listed. Chocolate factory tours, shops, salons and outlets are highlighted.
"Tres beau livre." Philippe Bernachon
"A great work, thoroughly researched over many years." Andrea Slitti
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
Dans ce livre(En savoir plus)
Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
The book seems quite well researched (hard job!) and the tasting notes about each chocolate are extensive and interesting. This book makes me want to embark on a world chocolate tour
The book is well focused on delivering enticing descriptions of chocolates (deliberately enticing to the person who might like that particular chocolate) and includes comments from the chocolate maker. There is an easily read profile of what characteristics are strongest in each chocolate (if looking for a sweet milky chocolate or a nutty chocolate with strong cocoa it is simple to find).
There is a factual description of each awarded chocolate eg “Milk Chocolate with whole hazelnuts” which always says if vanilla is an ingredient too. Chocolates can be searched by ingredient (look up chocolates with tea in them or find milk chocolate without vanilla for example).
Subjective tasting notes complete the listing (it is pointed out that these are subjective because we all have different references for tastes and different memories) and I think they are better included than leaving them out of the book because although they are specific they do give insight into the general make-up of the flavor and provide something interesting to compare with if you do taste the chocolate, just like you would compare what you taste with a friend. It can make it a little more interesting although you will always have to agree to disagree.
There is a lot of history and story telling about chocolate and how it is made in this book and it is very interesting. There is also a good A-Z of chocolate terms which goes into substantial detail about how chocolate is made and the tree it comes from. I thought I understood a lot about chocolate until I read this book. It is a good book for people new to good chocolate, but it has a lot in it for the experienced as well. The book is made very professionally but without snobbery or any egotistical nonsense that have spoiled some other guide type books I have read about wine and chocolate.
It's also full of photos and interesting stories about the art of chocolate making, the cacao tree and where all the ingredients used in the chocolates come from. I agree with other reviews the authors have researched this first hand all over the world and there is lots of new and well explained information even for someone familiar with the usual facts about chocolate and varieties of cacao ect. For example I liked the story of how Earl Grey tea was invented and next to it a painting of the real Earl Grey. And how the Maya make their drinks now and in the past, with the photos and explanation of what are and are not indigenous ingredients. There are all these facts and stories throughout the book that keep it tempting to turn the page so you feel like you learn a lot without it being heavy.
Because I already have some books about chocolate I may not have bought this book unless I had seen inside it because of how all this information is presented with so many photos (and pages) that you can easily open it up and see something new each time.
Coming back to the awards I know some of the chocolates that they have awarded and it's interesting to see a large number other chocolates I didn't know. The explanations are clear about what is fact and what is subjective. Definitely an inspirational book for anyone even marginally interested in chocolate because of how it wets your appetite and passion for chocolate and makes it so interesting.