Cocoa (inbunden)
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
256
Utgivningsdatum
2019-03-01
Förlag
Quadrille Publishing Ltd
Illustratör/Fotograf
Full colour photography throughout
Illustrationer
Full colour photography throughout
Dimensioner
254 x 184 x 31 mm
Vikt
979 g
Antal komponenter
1
ISBN
9781787132603
Cocoa (inbunden)

Cocoa

An exploration of chocolate, with recipes

Inbunden Engelska, 2019-03-01
269
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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.
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Övrig information

Sue Quinn is an award-winning food writer, journalist and cookbook author. Her articles and recipes regularly appear in the UK's leading food publications including the Telegraph, The Sunday Times, the Guardian, delicious, BBC Good Food and Sainsbury's magazines. She has written more than a dozen cookbooks on a range of topics, from Japanese and Spanish cuisine to children's cookery and healthy eating. In 2018 she won the Guild of Food Writers British Food Award, and in 2016 she received the Fortnum & Mason Online Food Writer Award. Sue has Level 1 and Level 2 Certificates from the International Institute of Chocolate and Cacao Tasting, and has travelled widely in Mexico and Europe to research the origins and history of chocolate.