Editor’s note: check out Clay’s Dinner Guest Blog with Culinate.
There’s a difference between a chocoholic and a chocophile, and Clay Gordon is decidedly in the latter category. It’s not enough for him to simply love this rich indulgence; he is equally addicted to the finer points of choosing it, just as a wine aficionado enjoys researching different varietals and developing a taste for particularly fine ones.
In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.
Most of the time with cooking and eating, the rules are clear.
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The vegetarian-cooking pioneer
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