Overview

Long before cocoa beans were turned into sleek bars of chocolate, Aztec and Mayan people in Central America used them as money. This book illustrates the pain and pleasure of chocolate, from the cocoa producers to the chocoholics; from the early history to today's world, with a look at advertising and seduction along the way; and from the might of Big Chocolate to the gathering force of fair trade. The book includes plenty of colour photos and 40 recipes using chocolate, such as turkey in chocolate sauce, orange and chocolate biscuits and chocolate fondue.

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9781904456254

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Nikki van der Gaag is a freelance writer, editor and evaluator on development issues. Prior to this she was editorial director at the Panos Institute and co-editor of the New Internationalist magazine. Troth Wells joined the New Internationalist in 1972 to help launch the magazine. She has written a number of world food books including the Spices of Life and the World in your Kitchen. She an editor of the World Guide, a global reference source that focuses on majority world issues.

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