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Results 1 to 10 of 31 |

Making chocolate : from bean to bar to s'more / by Masonis, Todd,author.(CARDINAL)859897; Wolfinger, Eric,photographer.(CARDINAL)602241; Dandelion Chocolate Factory.(CARDINAL)859898;
A brief and opinionated history of American craft chocolate -- The process -- The ingredients -- Scaling up (and diving deep) -- The recipes.
Subjects: Cookbooks.; Cacao beans.; Chocolate.; Cooking (Cocoa);
Available copies: 2 / Total copies: 2
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Chocolate / by Llewellyn, Claire.(CARDINAL)203959;
Includes index.Presents facts about the cocoa bean, including how it is grown, harvested, and marketed, and finally turned into a variety of chocolate products.Accelerated Reader AR
Subjects: Cacao beans; Chocolate;
Available copies: 2 / Total copies: 3
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No monkeys, no chocolate / by Stewart, Melissa,author.(CARDINAL)283628; Wong, Nicole(Nicole E.),illustrator.; Young, Allen M.,author.(CARDINAL)328336; Young, Allen M.(CARDINAL)328336;
Junior Library GuildWhen you think of chocolate, you might think of a candy bar, a birthday cake, or a glass of chocolate milk. But where does chocolate come from? This book tells about the cocoa bean, which grows in the tropical rain forests and how the animals and other living things play an important part, even the monkeys.7-11.2-6.AD740LAccelerated Reader ARA Junior Library Guild selection
Subjects: Cacao beans.; Cacao beans; Cacao.; Cacao; Cacao; Cacao; Chocolate.; Chocolate; Cocoa processing.; Cocoa processing;
Available copies: 20 / Total copies: 22
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The biography of chocolate / by Morganelli, Adrianna,1979-(CARDINAL)464065;
What is chocolate? -- Chocolate lands -- The chocolate tree -- The first chocolate cultivators -- A sweet European discovery -- Chocolate spreads -- Cacao slavery -- Birth of the chocolate industry -- Big chocolate companies -- West African chocolate -- Harvesting cacao -- From bean to bar -- A bitter end to chocolate.Accelerated Reader AR
Subjects: Cacao beans; Cacao; Chocolate;
Available copies: 3 / Total copies: 4
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Blue frog : the legend of chocolate / by De Las Casas, Dianne,author.(DLC)n 2005073363; Stone-Barker, Holly,illustrator.(DLC)n 2003095169;
Relates the native Central American tale of how the gift of chocolate came to be shared by the gods with humans.
Subjects: Folklore.; Aztecs; Aztec mythology; Cacao beans; Chocolate; Tales; Aztecs; Chocolate.;
Available copies: 1 / Total copies: 1
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Cocoa beans / by Rea, Amy C.,author.(CARDINAL)427512;
This book introduces readers to how cocoa beans are grown, harvested, and prepared.490L
Subjects: Agriculture; Cacao beans; Cacao; Chocolate industry; Food crops; Agriculture; Cacaoyer; Chocolat; Cultures vivrières; Fèves de cacao;
Available copies: 2 / Total copies: 2
unAPI

Beans to chocolate / by Snyder, Inez.(CARDINAL)662236;
Includes bibliographical references (page 24) and index.Follows the process of manufacturing chocolate, from harvesting the cacao beans to making candy.410LAccelerated Reader (AR)Accelerated Reader AR
Subjects: Chocolate; Cooking (Chocolate);
Available copies: 2 / Total copies: 2
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The new taste of chocolate : a cultural and natural history of cacao with recipes / by Presilla, Maricel E.(CARDINAL)380477;
Includes bibliographical references and index.Growing up with cacao -- A natural and cultural history of chocolate -- Identifying cacao -- Tasting chocolate -- Recipes -- Glossary -- Sources.Traces the history and science of the cacao bean, explaining the art of cacao farming, the people who cultivate the beans, the methods used to turn the beans into high-quality chocolate, and the best chocolates in the world. Includes recipes for various chocolate treats.
Subjects: Cooking (Chocolate); Chocolate.;
© c2001., Ten Speed Press,
Available copies: 1 / Total copies: 1
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Seed to plate, soil to sky : modern plant-based recipes using Native American ingredients / by Frank, Lois Ellen,author,photographer.(CARDINAL)359450; Sundquist, Marianne,contributor.; Whitewater, Walter,contributor.;
Includes bibliographical references (pages 277-287) and index."Some food historians say that 1491 to 1493 are the years the world began in terms of food, that is. Prior to 1492, eight plants-corn, beans, squash, chile, tomato, potato, vanilla, and cacao-existed only in the Americans. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old World would eat and cook forever. Yet the average American, even those who cook with these foods regularly, doesn't know this history. Seed to Plate, Soil to Sky introduces the splendor and importance of Native culinary history and pairs it with delicious Native American-inspired dishes. Grounded in a primer on Native American cuisine and with a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant based recipes organized by each of the foundational ingredients. Grounded in Southwestern flavors, recipes like Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, share the page-and plate-with essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub for a thoughtful, delicious celebration of Native foods."--
Subjects: Cookbooks.; Recipes.; Cooking, American; Indian cooking.; Indians of North America; Vegan cooking.;
Available copies: 30 / Total copies: 32
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Chocolate and vanilla / by Gand, Gale.; Weiss, Lisa,1951-;
Subjects: Cooking (Chocolate); Cooking (Vanilla);
Available copies: 1 / Total copies: 1
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Results 1 to 10 of 31 |