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Synopsis
A visually enhanced celebration of all things chocolate features decadent recipes, profiles of the world's foremost chocolate confectioners, a Whitman's sampler of facts, depictions of nostalgic and classic candies including Milk Duds and Junior Mints, and modern incarnations of chocolate-enhanced foods from mole sauce to Godiva martinis. 30,000 first printing.
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About the Author
Barbara Albright (1955-2006), formerly editor-in-chief of "Chocolatier" magazine, lived in Norwalk, Connecticut. She co-authored "Mostly Muffins", "Simply Scones", and "Completely Cookies".
From Publishers Weekly
Though nobody really needs a reason to love chocolate, this compendium of chocolate facts is bound to stir up a serious hankering for a Hershey’s bar or a Parisian pain au chocolat or slice of mouse cake. Albright, former editor-in-chief of Chocolatier Magazine, and designer Tiegreen actually give 1,001 reasons to enjoy "the world’s most loved food." Some, though fascinating, are not exactly "reasons." Number 279, for instance, merely tells of how Princess Maria Theresa of Spain gave cocoa beans to Louis XIV of France as an engagement present; while numbers 48, 49 and 50 explain the three main varieties of cocoa beans grown and harvested for chocolate. Other reasons are inexplicable and rather pointless, such as number 103 ("tempting"), or number 456 ("Brownies are classified as a bar cookie, and are a cross between a cake and a cookie"). A mixed bag of trivia and filler, the book’s strongest point may be its mouthwatering color photos.
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- PublisherHarry N. Abrams
- Publication date2004
- ISBN 10 1584793295
- ISBN 13 9781584793298
- BindingHardcover
- Number of pages320
- Rating
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1,001 Reasons to Love Chocolate
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1,001 Reasons to Love Chocolate
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ISBN 10: 1584793295
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