On this page you’ll find my favorite books about chocolate, food, and who knows what else. You’ll even find links to books I’ve never read (but want you to think that I have). But first, I have to figure out how to get those nifty little pictures of the books so you can see what they look like, click on them, and head straight to Amazon. Another learning curve . . .
In the meantime, here are a couple to get you started:
The Chocolate Connoisseur, by Chloe Doutre-Roussel — a slim, concise and fun read that covers the history of chocolate, types of beans, tasting, types and just about anything you need to know to get started. Highly recommended. (Not currently available on Amazon, but available directly from the author’s site.)
Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner, by Peter Greweling and the Culinary Institute of America. A beautiful book, and a classic. Greweling is the master of chocolate making, and his book is essential to anyone who gets serious about chocolate making. Very heavy on the science of chocolate making, but understanding the science of chocolate goes far in minimizing the disasters. Wonderful recipes and photographs.