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I HATE CHOCOLATE

Compiled by Victoria Chase

A look at the future of chocolate in Belgium through the techniques and insight of 13 Belgian chocolatiers who adhere to the bean-to-bar principle.


Pierre Marconi, Michel Verlinden, Alexandre Bibaut—Belgian Chocolate: Bean-to-bar generation—hardcover, 224 pages, Lannoo













Chocolate is king in each of the foolproof recipes devised by the esteemed chefs at Le Cordon Bleu, the world's oldest culinary institution, founded in Paris in 1895. Stepby-step photographs for each sweet treat make mastery possible for even the novice cook.


Le Cordon Bleu Chocolate Bible: 180 Recipes from the Famous French Culinary School—hardcover, 416 pages, Grub Street Publishing






If your idea of a globetrotting adventure involves chocolate at every stop, this is the reference guide for you. Available in May, this book includes must-see stops on every continent, plus an illustrated look at the history and science of chocolate making.


Lonely Planet's Global Chocolate Tour: The World's Best Experiences for Chocolate Lovers— hardcover, 256 pages Lonely Planet Food







Founder of the first vegan chocolate shop in the world, Lagusta Yearwood takes vegan sweets to the next level. Her collection of 100 recipes starts with a basic caramel and builds from there using bold flavors and unique ingredients.


Lagusta Yearwood—Sweet + Salty: The Art of Vegan Chocolates, Truffles, Caramels and More from Lagusta's Luscious—hardcover, 272 pages, Da Capo Lifelong Books








Edited by America's Test Kitchen, this book is a definitive guide to any chocolate treat you can imagine, for any time of day. The 180 foolproof recipes range from special occasion desserts to on-the-go baked goods.


Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts - hardcover, 408 pages, Random House







Beginning with the origins of cocoa cultivation, this book uses stunning photography and mouthwatering recipes to immerse the reader in the flavors, aromas, and myriad varieties of chocolate.


Gigi Padovani (writer), Fabio Petroni (photographer) — Chocolate Sommelier: A Journey Through the Culture of Chocolate — hardcover, 240 pages, White Star Publishers







An auteur of the culinary arts, master pâtissier Pierre Hermé is credited with revolutionizing traditional pastry-making. This tome provides a visually stunning look at his definitive and innovative chocolate creations, along with 35 original recipes.


Pierre Hermé, Sergio Coimbra (photographer)—Pierre Hermé: Chocolate—hardcover, 284 pages, Flammarion










In the early 1990s, Belgian photographer Marc Lagrange began to focus his work with Polaroid film. His latest book explores the nuances of the rare Polaroid 100 Chocolate, one of the last types of film ever to be produced before the Polaroid factory closed in 2009.


Marc Lagrange—Chocolate—hardcover, 160 pages, teNeues



Penned by chocolatier, entrepreneur, and fair-trade cocoa bean proponent Kristen Hard, owner of Cacao Atlanta, this book aims to make creating chocolate at home accessible to everyone. More than 100 recipes offer step-by-step instructions but allow room for improvisation.


Kristen Hard—Chocolate Alchemy: A BeanTo-Bar Primer—hardcover, 208 pages, Rizzoli New York











Co-author Jordi Roca is one of the world's preeminent chocolatiers. Along with his brothers, he runs the three Michelin-starred El Celler de Can Roca in Girona, Spain. Part travelogue and part cookbook, this book follows Jordi as he travels through cocoa fields in South America and then back to his chocolate workshop in Girona.


Jordi Roca, Ignacio Medina—Casa Cacao: The Return Trip to the Origin of Chocolate— hardcover, 288 pages, Grub Street Publishing





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