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Cocoa and chocolate : the American antiquarian cookbook collection

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  • Publisher:
    Andrews McMeel Publishing, 2014
    Note: This book was purchased with support from the Government of Canada's Social Development Partnerships Program - Disability Component.

Details:

  • Date:
    Created
    2014
    Summary:

    Chocolate and chocolate recipes had become hugely popular in America in the late nineteenth century, and Baker’s Chocolate, later acquired by Kraft Foods, was one of the largest national brands in the country. This slim volume written by an author associated with the company discusses the history of chocolate products in the U.S., botanical information about the cocoa plant and method of processing the fruit, properties of different parts of the fruit and its value as a foodstuff according to eminent physicians, early use of cocoa in South America and Europe, the purity and healing qualities of cocoa-butter and over 50 recipes for chocolate drinks, candies, cakes, tartlets, macaroons, wafers, jumbles, custards, creams, soufflés, meringues, pies, ice cream, caramels, syrups and even wine.

    Original Publisher: [s.l.], Andrews McMeel Publishing
    Language(s): English
    ISBN: 9781449462352