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using standard courier delivery
More than two hundred years ago, the great Swedish botanist Carolus Linnaeus christened the cacao tree Theobroma cacao, food-of-the-gods cacao. Truly, chocolate is the closest thing we mortals have to ambrosia. But not all chocolate is created equal, a fact we instinctively know when we bite into an exceptional piece of chocolate. What qualities set artisanal chocolate apart from mass-marketed brands? How does chocolate impact our health? How will the rising popularity of microbatch chocolate affect the industry? To find out, The New Taste of Chocolate, Revised takes us on a journey beginning with Maya and Aztec chocolate rituals, followed by exploring the significance of cacao through the ages, up through groundbreaking contemporary genetic discoveries. oing far beyond the scope of anything currently written about chocolate, this definitive illustrated reference has been revised and expanded to immerse chocolate lovers in the rich history and science of the cacao bean. Celebrated author, scholar, and chocolate expert Maricel E. Presilla introduces us to the broad array of cacao cultivars, meticulously covering the latest research, then explores the art of cacao farming and the
MARICEL E. PRESILLA is a culinary historian, author, and chef specializing in the cuisines of Latin America and Spain. She studied medieval Spanish history at Spain s University of Valladolid and at New York University, where she received her PhD. Formally trained in cultural anthropology, she has done extensive research on the food crops of the Americas and taught at New York University and Rutgers University. resilla is a frequent contributor to Saveur, Food & Wine, and Gourmet, and also writes the Miami Herald s Cocina column. A recognized authority on all aspects of chocolate as well as on Spanish and Latin American culinary history, she has given numerous seminars, tastings, and lectures to culinary groups nationwide and has been featured in the country s top food publications. She is a member of the advisory committee for the Culinary Institute of America s Latin American program and was recently named one of the Ten innovators who will influence food in the U.S. for the next 30 years by Food & Wine. resilla is the president of Gran Cacao, a food marketing company specializing in chocolate research and the heirloom cacao bean trade. She has been a consultant fo