All About Chocolate: The Ultimate Resource to the World's Favorite Food by Carole Bloom (Paperback October 1, 1998) Our Price: $17.95 Amazon.com Review Chocoholics beware; All About Chocolate will likely make you drool all over the pages until you can get your next fix of cocoa heaven. This is a mini-encyclopedia of chocolate history, terminology, trivia, and, of course, rich, chocolatey recipes. Initially taking the form of a dictionary, the book contains A-to-Z listings of chocolate expressions and general chocolate lore. Did you know, for example, that nacional is a variety of the forastero cacao bean found in Ecuador? When cultivated, it produces a wonderfully delicate type of cocoa. The book traces chocolate history right back to the 7th century, when the Maya migrated to the Yucatan peninsula in Mexico and established the first cacao plantations. We are then whisked through several centuries of chocolate evolution right up to modern times, when chocolate is undoubtedly one of the Western world's most craved treats. Happily for us, chocolate may even have some proven health benefits! Yes, really! That feeling of well-being when nibbling on a succulent piece of chocolate is more than mental. Endorphins contained within chocolate transmit feelings of euphoria to the brain--making everything seem good with the world. Plus, cocoa butter contains no cholesterol, so although chocolate isn't exactly slimming, it at least contains the right kind of fat! Enlightening us about chocolate festivals, chocolate factories, chocolate schools, chocolate organizations, and with recipes for Hot Fudge Sauce, Chocolate Pound Cake, French Chocolate Macaroons, and many more, All About Chocolate is a sweet delight. --Naomi Gesinger Book Description Americans eat more chocolate now than ever before an average of 11 pounds per person every year! No longer the simple sweet of yesterday, Americans have refined their taste for chocolate, eating not only the standard milk chocolate, but more dark chocolate and imported varieties. All About Chocolate is the ultimate compendium of chocolate trivia, myths and folklore, history, publications, festivals and events, awards and prizes, web sites, and lots of other resources for true fanatics to indulge their cravings. This is more than just a cookbook, it is the essential guide to the growing world of chocolate.
		Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine by Tish Boyle, Timothy Moriarty (Hardcover) Our Price: $31.50  Incredible photos and luscious chocolate desserts from people who really know their chocolate. The authors bring together tremendous knowledge and obsession for chocolate in a collection of 54 mouthwatering recipes for stunning chocolate desserts. There's a chapter each for white chocolate, milk chocolate and dark chocolate desserts. We're dark chocolate snobs, but the chapter on white chocolate desserts is about to change all that -- just looking at the photos was all it took. "Death by Chocolate", a sundae with dark chocolate ice cream, white chocolate-coffee- hazelnut whipped cream and fudge sauce, is so extravagant you will be convinced you've sighed and gone to heaven.
		The Book of Chocolate (Haworth Popular Culture) by Nathalie Bailleux (Editor), et al (Hardcover - March 1996) Our Price: $50.00  A series of large-format, lavishly illustrated books covering a range of subjects, including a discussion of the historical dimension and the cultural significance of the theme in question. Each title contains a number of specially-commissioned photographs alongside rich archival material, and includes a full bibliography as well as an exclusive connoisseur's guide full of useful facts and addresses. Both informative and inspirational, the books in this series are all international best-sellers.
		Like Water for Chocolate: A Novel in Monthly Installments, With Recipes, Romances and Home Remedies by Laura Esquivel, et al; Paperback Our Price: $9.56 Earthy, magical, and utterly charming, this tale of family life in turn-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit.
		Charlie and the Chocolate Factory (Puffin Novels) by Roald Dahl, Quentin Blake (Illustrator); Paperback Our Price: $5.99  For the first time in a decade, Willy Wonka, the reclusive and eccentric chocolate maker, is opening his doors to the public--well, five members of the public to be exact. The lucky five who find a Golden Ticket in their Wonka chocolate bars will receive a private tour of the factory, given by Mr. Wonka himself. For young Charlie Bucket, this a dream come true. And, when he finds a dollar bill in the street, he can't help but buy two Wonka's Whipple-Scrumptious Fudgemallow Delights--even though his impoverished family could certainly use the extra dollar for food. But as Charlie unwraps the second chocolate bar, he sees the glimmer of gold just under the wrapper! . . . . (Ages 9 to 12)
		The Hershey's Kisses Addition Book by Jerry Pallotta, Rob Bolster (Illustrator) Our Price: $5.95 What better way to introduce simple addition concepts than with delicious Hershey¹s Kisses? To illustrate math concepts, this book features a cast of miniature clowns struggling under the weight of life-sized Hershey¹s Kisses.
		The Emperors of Chocolate: Inside the Secret World of Hershey and Mars by Joel Glenn Brenner Our Price: $10.47  The chocolate wars between industry giants Hershey and Mars are anything but sweet. In The Emperors of Chocolate, Joel Glenn Brenner reveals the bitter legal and marketing fights, palace intrigue, and personality clashes that dominate Hershey and Mars--and the candy industry as a whole. A talented writer and dogged researcher, Brenner concludes that after decades of competition between the two companies, the drama still is unfolding. Will Mars--privately held and publicity shy--be the ultimate winner with its global game plan? Or will it be Hershey--publicly traded and philanthropy-minded--with its aggressive strategy of growth by acquisition?
		The True History of Chocolate by Sophie D. Coe, Michael D. Coe Our Price: $13.27  The Coes, both anthropologists with a culinary bent, delve deeply into the history of their mouth-watering subject. The material on ancient cultures is particularly fascinating--did you know that the Maya used unsweetened liquid chocolate as currency? And in a chapter called "Chocolate for the Masses," they detail the modernization of chocolate manufacture, which has allowed more than 25 million Hershey's Kisses to roll off the conveyor belt each day. --This text refers to an out of print or unavailable edition of this title.
		Chocolate: The Nature of Indulgence by Ruth Lopez (Hardcover - February 2002) Our Price: $20.97  For most of us, chocolate conjures up images of candy or sweet desserts. But the ancient Maya knew it as a spicy drink used in religious ceremonies. And to the Aztec, who had to trade for cacao, the coveted seeds served as money. This delectable book—the only pictorial survey of the entire history of chocolate—explores the relationship between this rainforest treasure and human civilization through the ages. Chocolate's roles in the history of slavery, war, and medicine are also here—in a book that accompanies a major exhibition, originated by The Field Museum in Chicago, that will travel across the U.S. for four years. As they savor this unique, fact-packed treasury, chocoholics will view America's favorite food through the lenses of history and ecology, anthropology and economics, conservation and popular culture.
		Chocolate Fads, Folklore, & Fantasies: 1,000+ Chunks of Chocolate Information by Linda K., Phd Fuller Our Price: $19.95  (paperback) $74.95 (hard cover) From Booklist Sound bites for chocolate lovers. The book gives serious attention to documenting the many sources of bake-offs, clubs, festivals, novelties, statistics, companies, and sources and studies relating to chocolate. It ends with a 200-item "chocoquiz." Those wanting a "real" reference book on the product itself will be best served by Chocolate, Cocoa and Confectionary Science and Technology by Bernard Minifie (1982). The most useful material is the listing of worldwide companies and the marketing information. An overly long chapter on fantasies tells of a chocolate therapy session where members reveal their deepest feeling about chocolate. Iva Freeman
		The Chocolate Tree: A Natural History of Cacao (Smithsonian Nature Books) by Allen M. Young Our Price: $19.57 From Booklist Young's engaging and scholarly book examines the natural history of cacao and its transformation into a cultivated crop of ancient and modern peoples and its ecological connections to the rain forest. Young points out that cacao is among a handful of New World tropical plants that, due to the Spanish conquest of Central America in the late fifteenth century, became a bridge between two distinct spheres of humankind: Western culture and society on one hand, and the ancient and indigenous peoples of Mesoamerica on the other. The author spent a great deal of time researching cacao pollination, and concludes that successful natural pollination of cacao is linked to the ecology of the tropical rain forest, and that the ties between cacao and the rain forest bode well for the future of both economic development and biological conservation in the lowland tropics. George Cohen