Does your choice of cheese or beverage dictate your taste in chocolate?
In Bean-to-Bar Chocolate, you’ll learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
Yes, you can make frozen desserts at home with the tangy, fresh flavor of premium frozen yogurts. Great frozen yogurt starts with delicious yogurt, so you should always choose a brand that has a flavor you like. Alternatively, you can make your own yogurt and … Read More
To create successful ferments, you need to provide a comfy temperature for the microbes you are trying to cultivate. Some microbes, like those in kefir and many heirloom ferments, do well at room temperature, so all you need to do is set those ferments on … Read More
For almost all of my adult years I have made yogurt for my family, mostly from store-purchased milk and later from our own goat’s milk. It’s always been for a trifecta of reasons: to save money, to reduce plastic waste, and (the best reason) for … Read More
This is a great breakfast bread, perfect to put together in the evening to be ready for the next morning. Then use what remains for sandwiches at lunch. Pour the water right on top of the oatmeal, so that it soaks overnight. This … Read More
Maintaining a nice leaven embroils you much more intimately in the interior life of your bread. For those who bake only occasionally, keeping a sourdough culture going may not make sense, but for anyone who bakes a lot or most of their bread, the practice … Read More
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