While 2011 was a busy year for publishing on chocolate (see last year’s summary list here), 2012 ushered in a dizzying array of chocolate-related books from multiple genres. Below, you’ll find my picks for several of the best, as well as some from my to-read list.
If there are other recently published books that you don’t see listed here, I would love to hear your recommendations.
Note: It is the case with many of the chocolate cookbooks listed below that they will teach you surprisingly little about cacao and chocolate (and some of it will even be wrong). By all means, get chocolate-centric cookbooks for the recipes and inspiration, then couple them with a text that focuses on source ingredients cacao and chocolate like Presilla’s The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes for a more meaningful introduction to the topic.
Gran Cocina Latina: The Food of Latin America
2012 brought us another masterpiece from award-winning chef and scholar Maricel Presilla — Gran Cocina Latina. This cookbook, with more than 500 carefully researched recipes from Latin America, spans the genres of culinary history and ethnography. An entire section of the book is devoted to cacao and chocolate. It is of interest to chefs, home cooks, food travelers, and scholars.
The Elements of Dessert
A must read for hardcore pastry and cooking science geeks, this beautiful cookbook from celebrated pastry chef Francisco Migoya has over 200 recipes for exquisite, elaborate modern desserts.
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
This text is a standard for pastry chefs, bakers, and chocolatiers, now in its second edition. It has been significantly expanded and revised to include new recipes, formulas, and business advising sections.
This book has been everywhere this year — prominently displayed in bookstores, on several “best of” lists, and occasionally even selling out on Amazon. The praise is well-deserved, as the recipes, mixed with fun anecdotes from Keller, are instructive and scrumptious. The photography and design make the book worthy of coffee table fame, if you can tolerate the looking without cooking.
The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
A book not about chocolate, but another celebrated bean — coffee. This is an excellent, instructive text that takes the reader from coffee plant to tastebud. To the best of my knowledge, a similar book does not exist in the craft chocolate world (Presilla’s comes closest, perhaps), but one should.
Original 1896 Boston Cooking-School Cook Book
A reprint of an American classic, of interest and use for almost all home kitchens. Historical chocolate recipes, too!
The sixth edition of a canonical educational text on baking.
Sugar and Spice: Sweets and Treats from Around the World
Gaitri Pagrach-Chandra is an award-winning food historian and writer. In this text, she has collected over 120 clear recipes for sweet treats from around the world. Stories and images make this book equal parts good read and useful cookbook.
The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!
For DIY enthusiasts and candy lovers, this cookbook from the popular Liddabit Sweets brand clearly explains home candymaking with fun flavor twists. The photos are lovely and instructive, and the authors’ humor is entertaining.
Luscious Chocolate Desserts
For the reader who wants alluring pictures and mouthwatering, well-tested chocolate recipes designed for home cooks, this cookbook from Lori Longbotham, a former food editor at Gourmet, does not disappoint. 65-plus recipes, clear instructions, and easily-located ingredients make this ideal for someone obsessed with chocolate but new to cooking with it.
I’m Dreaming of a Chocolate Christmas
Award-winning chef and pastry chef Marcel Desaulniers provides 72 delectable chocolate Christmas recipes for home cooks. Includes a section on packing and shipping treats as gifts.
Rococo: Mastering the Art of Chocolate, Chantal Coady
Rococo is an elegantly branded product line from one of Britain’s top chocolatiers, Chantal Coady. In this exquisitely designed book, Coady tells the story of her business and provides a selection of plainly written recipes. Also great for display and gifting.
Chocolate to Savour, Kirsten Tibballs
Kirsten Tibballs, Australian chocolatier, pastry chef, Callebaut representative, and founder of the Savour Chocolate and Patisserie School in Melbourne, offers plainly written recipes for enthusiasts in this debut cookbook.
Patrick Roger, en quète de chocolat, Patrick Roger, Jean-Marc Dimanche
Eccentric French chocolatier Patrick Roger has here collected stunning photographs of some of his most celebrated chocolate sculptures, from an exhibit series that illustrates the dangers of deforestation to animals. These remarkable works of chocolate art feature orangutans, gorillas, polar bears, elephants, and more. In French.
Chocolat Café, Pierre Marcolini
Belgian chocolatier Pierre Marcolini has produced a cookbook that brings together chocolate and coffee. The text has recipes, photos, advice on chocolate and coffee pairing, and stories from Marcolini’s life. In French.
Chocolat, Christophe Felder, Domitille Langot
Noted French pastry chef Christophe Felder’s enormous cookbook has approximately 200 recipes for chocolate and pastry, ranging from simple to challenging, traditional to innovative. Felder offers advice on tasting, flavor pairing, and working with chocolate. A good fit for pastry chefs and adventurous home cooks. In French.
Chocolat Menier, Vincent Boué, Hubert Delorme, Didier Stéphan, Héloïse Martel
This cookbook is the stuff of nostalgia for any who grew up eating Menier chocolate. Nearly 300 easy-to-make classic recipes for the home cook. In French.
Raising the Bar: The Future of Fine Chocolate
Author, entrepreneur, and educator Pam Williams has long been a leader in the chocolate industry. (Regular readers will note that I took an online course at her school, the Ecole Chocolat.) Jim Eber, her co-author, is a specialist in food and business marketing. In this important text, they survey the current state of the chocolate industry — from cacao genetics to farms to marketing to the art of the chocolatier. A must-read for the serious chocolate geek.
Chocolate Islands: Cocoa, Slavery, and Colonial Africa
This travel narrative from historian Catherine Higgs traces the travels of Englishman Joseph Burtt, hired by Cadbury Brothers Limited to investigate claims of forced labor on the cacao plantations of Sao Tome and Principe, through Africa. Burtt’s early twentieth century “fieldwork experience” of sorts, and subsequent slow, but deliberate reporting on the abuses he witnessed played a role in influencing a number of important changes in African labor practices and chocolate industry ethics. (This history is detailed in different form in Lowell J. Satre’s Chocolate on Trial: Slavery, Politics, and the Ethics of Business) An important read for those interested in chocolate industry ethics, labor rights, African studies, and history of chocolate.
Taste Matters: Why We Like the Foods We Do
How do genes, maternal diet, culture, and physiology affect taste? Prescott ponders these questions in this fascinating, well-researched book. Interesting as much for the information it provides as for the potential it demonstrates for public health causes.
Coffee Life in Japan (California Studies in Food and Culture)
This book isn’t about chocolate, but it is about coffee culture, which presents interesting parallels and contrasts. A carefully researched, thoughtfully written history-ethnography-memoir about the experience of coffee in Japan.
Chocolate in Health and Nutrition (Nutrition and Health)
If ever there was an argument for keeping libraries well-funded, this book is one. Try to borrow it from the library if you can. (A WorldCat search shows where to find it.)
An academic text with a very high price point, this text is unique in its broad level scholarly, data-driven treatment of the research on chocolate and health.
The Science of Ice Cream
For ice cream professionals and serious enthusiasts, this book will not so much teach you how to make ice cream as about the science behind how ice cream is made.
On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao
Rabbi Deborah R. Prinze traces the historical connections between Jews, religion, and chocolate in this unique text. While at times the links drawn are slightly overstated, the author’s passionate writing makes for a fun introduction to the topic.
Chicago’s Sweet Candy History (Images of America)
A book of photographs with trivia mixed in, this is an enjoyable way to picture 150 years of Chicago’s confectionery history.
The Trebor Story: How a Tiny Family Firm Making Sweets in London’s East End Became Britain’s Biggest Sugar Confectioner, Creating Iconic Brands Before Selling to Cadbury and Later Kraft Foods, Matthew Crampton
The lengthy title more or less summarizes this book, written by a fan of the Trebor family business in an engaging style. Of interest to those studying business or confectionery history.
Du Cacao et Des Hommes, Voyages Dans le Monde du Chocolate, Alfred Conesa
French researcher Alfred Conesa spent six years traveling the world investigating cacao and the lives of people who care for it. His resulting book is organized in two parts – the first describes the history of the cacao tree, the second traces the metamorphosis of cacao fruit from its first indigenous uses to present day popularity. The book is illustrated with artwork by cacao producers. Of interest to anthropologists, historians, agronomists, indigenous studies scholars, and serious chocolate enthusiasts. In French.
Peaches for Father Francis: A Novel
The third book in the best-selling Chocolat series, this story takes Vianne Rocher back to Lansquenet, the French village where readers first learned of her magical chocolates. While Harris’ descriptive style itself relies on stereotype, her writing makes the heavy themes of religious and cultural tolerance easy to stomach, and provides a heartwarming emphasis on the importance of food and chocolate to building community.
The Chocolate Thief
Paris, chocolate, romance, comedy — a fun read all around.
Sorcery and Cecelia or The Enchanted Chocolate Pot
A period drama fantasy, one reviewer aptly summed up this book’s style as “Jane Austen meets J.K. Rowling.” Plus there’s talk of an enchanted chocolate pot. An entertaining read for young (and young at heart) adults.
Palmeras en la nieve, Luz Gabas
Moving between colonial and present-day Fernando Pó (now called Bioko), the northernmost part of what is now Equatorial Guinea, the only Spanish-speaking African country, this novel is part dramatic intercultural love story, part ode to the magic of growing some of the world’s top cacao. The cacao is named Sampaka, just like the Barcelona-based company Cacao Sampaka (see what the author did there?). In Spanish.
Sweet Coco: Chocolate Maker’s Apprentice
Perhaps the only children’s book to describe the process of taking cacao from bean to bar chocolate, following a young girl’s magical journey with her favorite chocolate maker. I found the story and rhyming cloying at times, but the book is nevertheless instructive and well-designed.
Too-Loose the Chocolate Moose, 30th Anniversary Edition
It’s not easy being a moose made of chocolate. This millenial childhood classic has been rereleased for its 30th anniversary.
Mercedes and the Chocolate Pilot
A moving, if somewhat romanticized, account of Operation Little Vittles, a candy drop initiative carried out by an American pilot during the Berlin Airlift of 1948-1949.
La fabuleuse histoire du gâteau au chocolat!, Orianne Lallemand
This colorfully illustrated children’s story tells the tale of a troublesome dragon wooed by chocolate cake (with recipe). In French.
Ok, it’s not a book, but this French film is a delight! If you love chocolate, introverts, romance, and laughter, you must see it. In French with English subtitles.
What’s next on my chocolate reading list?
Cacao, Michèle Kahn
Achatz and his team at Alinea have earned the position as best restaurant in North America for staying ahead of the curve and constantly being innovative. As a diner, when you sit down for that mutli-course meal, you want your mind blown. This new dessert, dubbed “chocolate, pumpkin pie,” was inspired by the film The Cook, The Thief, His Wife & Her Lover. Even as a mere viewer, you will have your mind blown. Just watch.
via Eater Chicago
Chocolate, a film released in 2008, features a main character who is an autistic martial arts prodigy. Her most important training food? Chocolate.
Watch the trailer:
Read the synopsis:
Prachya Pinkaew, director of Ong Bak: The Thai Warrior, returns with CHOCOLATE, an explosive new martial arts masterpiece starring his new protégé, “Jija” Yanin Vismistananda, who spent five years training for the role. Jija plays Zen, a young autistic girl who grows up next to a Muay Thai boxing studio and is raised on a steady diet of chocolate and marathon viewings of Tony Jaa and Bruce Lee films. Zen’s father, a Japanese gangster, has been driven out of the country by a rival Thai gang, so her mother has been forced to raise her alone.
It becomes clear over time that Zen has miraculously absorbed formidable Muay Thai techniques from watching the boxers next door and repeated viewings of martial arts classics. When Zen’s mother is diagnosed with cancer and the cost of treatments prove overwhelming for the family, Zen sets out with her cousin on a violent mission to collect debts from the corrupt gangsters that owe her mother money.
Featuring death-defying stunts and a charming newcomer who is sure to blow the minds of martial arts fans everywhere, CHOCOLATE represents Prachya’s proper follow-up to the smash success of Ong Bak.
(via Magnolia Pictures)
“‘CHOCOLATE’ is a sweet, brutal, bloody treat.” – Harry Knowles, Ain’t It Cool News
“One of the most anticpated films for well over a year, CHOCOLATE is madness. Madness of the brilliant, painful kind.” – Todd Brown, Twitch
Wow. Need I say more?