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From cocoa to chocolate - Michel Barel - Éditions Quae

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From cocoa to chocolate

Name: From cocoa to chocolate
Brand: Éditions Quae
SKU: 9782759233786
Price: 25.0 EUR
Availability: InStock
ISBN: 978-2-7592-3378-6

A food-lover's saga

by Michel Barel (writer)

Collection: Beaux livres

september 2021

Hardback book 215 x 245 format 168 pages In stock	25,00 €
eBook [PDF] 168 pages Download after purchase	16,99 €

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Summary

This book, written by a scientist who specialises in cocoa and is a chocolate lover himself, takes us on a journey around the world to discover the culture of cocoa and its processing. Step by step along the way we meet small growers, merchants, traders and chocolate makers. Nutritionists and law makers reveal secrets and guidelines. We view the process through the eyes of a chemist as we explore the molecules of the aroma and follow them during the fermentation and roasting of the beans. Eventually we get to taste the chocolate and distinguish the different locations where beans are grown. Filled with the author's personal experiences, this beautiful book introduces us to the great history of chocolate, the saga of a delicacy known as the "food of the gods".

Press

RFI - Le 11/02/2021
"Le cacao en Afrique, à quand la qualité et la profitabilité pour les planteurs ?" : une émission avec Michel Barel.
>> Écouter le podcast

France Inter - Le 05/01/2018

Le livre est cité dans la bibliographie de l'émission "Sur les épaules de Darwin" consacrée aux origines du chocolat.

>> Voir la page de l'émission

France Culture - Le 04/11/2018

L'auteur était dans l'émission Les bonnes choses consacrée au chocolat et au cacao.

>> Écouter le replay

RFI - Le 19/12/2016

Michel Barel nous parle de sa passion, le chocolat, dans l'émission 7 milliards de voisins au micro d'Emmanuelle Bastide.

Distinction

Prix du livre Spirit 2021
L'ouvrage de Michel Barel a remporté le Grand Prix du livre Spirit’ Catégorie Chocolats.
Cette récompense, décernée en collaboration avec l’association des Bibliothèques Gourmandes, l’Académie Culinaire de France et la Chambre de Commerce Latino-Américaine, distingue les ouvrages magnifiant un spiritueux, les arts de la table ou l’œnologie.

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Scientists and professionals

From cocoa to chocolate

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