Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors (Hardcover)
Michael Laiskonis is Creative Director of New York City’s Institute of Culinary Education, and manager of its bean-to-bar Chocolate Lab. Previously Executive Pastry Chef at Le Bernardin for eight years, he was awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, and in 2014 the International Association of Culinary Professionals tapped him as its ‘Culinary Professional of the Year’.
The Gourmand World Cookbook Awards US winner, Chocolate category
“Shedding some much-needed sunshine on an ever-expanding delectable industry, Megan not only reminds us that our favorite treat starts out as a vegetable, but also shows the painstaking process these little beans go through to achieve global stardom. Her wit and charm come through on each tasty page.” — Johnny Iuzzini, pastry chef and author of Dessert FourPlay and Sugar Rush
“I thought I knew chocolate, but that was before reading this lively primer, which tells us all we need to know about chocolate’s history, production, labeling, and more. It delivers on every level: stimulating our appetite for knowledge, then sating our cravings with luscious recipes.” — Darra Goldstein, editor-in-chief, The Oxford Companion to Sugar and Sweets
“What you need to know, right now, about the US bean-to-bar movement, no-holds-barred. Giller takes us behind the scenes with our favorite chocolate makers and invites us to explore hands-on with delicious recipes and tastings.” — Pam Williams, founder, Ecole Chocolat Professional School of Chocolate Arts
“Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!” — Michael Recchiuti, founders of Recchiuti Confections
“Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth.” — Jacques Torres, pastry chef and chocolatier