Maricel E. Presilla Boeken

Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory‚Äîto the almost primeval plantations of Latin America, where the world's first, and today's finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful, rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Herm?© and Elizabeth Faulkner, and directions for making chocolate at home, THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level.‚Ä¢ Presilla is a cacao supplier for premier chocolate makers, such as Scharffen Berger and Guittard, and a consultant to the world's top pastry chefs.‚Ä¢ Over 100 gorgeous location, identification, and food photos.

Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She’s gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.

More than two hundred years ago, Swedish botanist Carolus Linnaeus named the cacao tree Theobroma cacao, meaning "food-of-the-gods cacao." Chocolate, often likened to ambrosia, varies greatly in quality. What distinguishes artisanal chocolate from mass-produced varieties? How does chocolate affect health, and how will the rise of microbatch chocolate influence the industry? This revised edition takes readers on a journey from ancient Maya and Aztec chocolate rituals to contemporary genetic discoveries, offering a comprehensive exploration of cacao's history and science. Celebrated author and chocolate expert Maricel E. Presilla introduces diverse cacao cultivars and the latest research, delving into cacao farming and the dedicated individuals behind it. She explains the intricate processes of harvesting, fermenting, and drying, which contribute to the unique flavors of different cacao strains. The book also features a collection of savory recipes from Presilla and contributions from renowned pastry chefs and chocolatiers. It clarifies terms like single origin and estate grown, discusses emerging trends, and forecasts the future of chocolate as a beloved global delicacy. With stunning photography and rare archival prints, this comprehensive work enhances appreciation for the subtleties of chocolate.