The Natural History of Chocolate

Every chocolate lover, chocolatier, chef, baker food historian, and gourmet should have a copy of this marvelous little volume! From the planting of cacao nurseries to the cultivation of cacao trees, from the preparation of nibs to the use of chocolate in confections, this early treatise on the world's most intriguing food is engaging, enlightening, and entertaining. A wonderful addition to the library of every discerning reader and eater, and a particularly delightful gift for food historians, chocolatiers and chefs!