Cocoa And Chocolate PDF Download
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Author | : Robin Nelson |
Publisher | : Lerner Digital ™ |
Total Pages | : 24 |
Release | : 2017-08-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 1512477036 |
Download From Cocoa Bean to Chocolate Book in PDF, ePub and Kindle
Audisee® eBooks with Audio combine professional narration and text highlighting for an engaging read aloud experience! How does a cocoa bean turn into tasty chocolate? Follow each step in the food production cycle—from planting cocoa trees to eating a sweet treat—in this fascinating book!
Author | : William Gervase Clarence-Smith |
Publisher | : Routledge |
Total Pages | : 253 |
Release | : 2003-09-02 |
Genre | : Business & Economics |
ISBN | : 1134607784 |
Download Cocoa and Chocolate, 1765-1914 Book in PDF, ePub and Kindle
Focusing on the period from the Seven Years War to the First World War Clarence-Smith discusses how cocoa production helped transform some economies but ultimately failed to act as a dynamo for large scale development.
Author | : Ian Knight |
Publisher | : Wiley-Blackwell |
Total Pages | : 352 |
Release | : 1999-09-15 |
Genre | : Technology & Engineering |
ISBN | : 9780632054152 |
Download Chocolate and Cocoa Book in PDF, ePub and Kindle
This is the first book to provide an objective review of the health and nutritional properties of chocolate and cocoa. It is a comprehensive compilation and distillation of the available technical and scientific literature. Ideal as a training and educational tool for those within the industry, and those outside with a professional or academic interest (eg nutritionists, food science students etc). Many of the authors are from the industry itself and thus provide a unique insight to the practical aspects of the subject.
Author | : Sue Quinn |
Publisher | : Hardie Grant Publishing |
Total Pages | : 358 |
Release | : 2019-03-21 |
Genre | : Cooking |
ISBN | : 178713329X |
Download Cocoa Book in PDF, ePub and Kindle
Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts. This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure. In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations. Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.
Author | : Dandelion Chocolate |
Publisher | : Clarkson Potter |
Total Pages | : 370 |
Release | : 2017-11-14 |
Genre | : Cooking |
ISBN | : 0451495365 |
Download Making Chocolate Book in PDF, ePub and Kindle
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.
Author | : Elizabeth Zunon |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 40 |
Release | : 2019-05-21 |
Genre | : Juvenile Fiction |
ISBN | : 1681196417 |
Download Grandpa Cacao Book in PDF, ePub and Kindle
This beautifully illustrated story connects past and present as a girl bakes a chocolate cake with her father and learns about her grandfather harvesting cacao beans in West Africa. Chocolate is the perfect treat, everywhere! As a little girl and her father bake her birthday cake together, Daddy tells the story of her Grandpa Cacao, a farmer from the Ivory Coast in West Africa. In a land where elephants roam and the air is hot and damp, Grandpa Cacao worked in his village to harvest cacao, the most important ingredient in chocolate. "Chocolate is a gift to you from Grandpa Cacao," Daddy says. "We can only enjoy chocolate treats thanks to farmers like him." Once the cake is baked, it's ready to eat, but this isn't her only birthday present. There's a special surprise waiting at the front door . . .
Author | : Kristy Leissle |
Publisher | : John Wiley & Sons |
Total Pages | : 240 |
Release | : 2018-02-12 |
Genre | : Political Science |
ISBN | : 1509513205 |
Download Cocoa Book in PDF, ePub and Kindle
Chocolate has long been a favorite indulgence. But behind every chocolate bar we unwrap, there is a world of power struggles and political maneuvering over its most important ingredient: cocoa. In this incisive book, Kristy Leissle reveals how cocoa, which brings pleasure and wealth to relatively few, depends upon an extensive global trade system that exploits the labor of five million growers, as well as countless other workers and vulnerable groups. The reality of this dramatic inequity, she explains, is often masked by the social, cultural, emotional, and economic values humans have placed upon cocoa from its earliest cultivation in Mesoamerica to the present day. Tracing the cocoa value chain from farms in Africa, Asia, Latin America, and the Caribbean, through to chocolate factories in Europe and North America, Leissle shows how cocoa has been used as a political tool to wield power over others. Cocoa's politicization is not, however, limitless: it happens within botanical parameters set by the crop itself, and the material reality of its transport, storage, and manufacture into chocolate. As calls for justice in the industry have grown louder, Leissle reveals the possibilities for and constraints upon realizing a truly sustainable and fulfilling livelihood for cocoa growers, and for keeping the world full of chocolate.
Author | : Órla Ryan |
Publisher | : Zed Books |
Total Pages | : 0 |
Release | : 2012-04-12 |
Genre | : Social Science |
ISBN | : 9781780323091 |
Download Chocolate Nations Book in PDF, ePub and Kindle
Chocolate - the very word conjures up a hint of the forbidden and a taste of the decadent. Yet the story behind the chocolate bar is rarely one of luxury. From the thousands of children who work on plantations to the smallholders who harvest the beans, Chocolate Nations reveals the hard economic realities of our favourite sweet. This vivid and gripping exploration of the reasons behind farmer poverty includes the human stories of the producers and traders at the heart of the West African industry. Orla Ryan shows that only a tiny fraction of the cash we pay for a chocolate bar actually makes it back to the farmers, and sheds light on what Fair Trade really means on the ground. Provocative and eye-opening, Chocolate Nations exposes the true story of how the treat we love makes it on to our supermarket shelves.
Author | : Bernard Minifie |
Publisher | : Springer Science & Business Media |
Total Pages | : 899 |
Release | : 2012-12-06 |
Genre | : Science |
ISBN | : 9401179247 |
Download Chocolate, Cocoa and Confectionery: Science and Technology Book in PDF, ePub and Kindle
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.
Author | : Nissim Garti |
Publisher | : Elsevier |
Total Pages | : 540 |
Release | : 2015-08-24 |
Genre | : Science |
ISBN | : 012804344X |
Download Cocoa Butter and Related Compounds Book in PDF, ePub and Kindle
This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. Brings together all that is known about cocoa butter into one book Describes physical characteristics of cocoa butter including rheology, hardness, and melt profiles Reconsiders polymorphism of cocoa butter in light of recent studies by various analytical techniques Presents new understandings on the cause of crystallization and transitions of polymorphs