Where Food Comes From: Beans to Chocolate PDF Download

Author: Sarah Ridley
Publisher: Wayland
ISBN: 9781526306227
Category : Cacao
Languages : en
Pages : 24

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Book Description
Everyone loves chocolate, but do you know where it comes from and how it ends up on supermarket shelves? Follow the story of chocolate through the farming process to manufacturing.

Author: Robin Nelson
Publisher: Lerner Publications
ISBN: 0761365605
Category : Cooking
Languages : en
Pages : 28

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Book Description
"How does a cocoa bean turn into tasty chocolate? Follow each step in the food production cycle-- from planting cocoa trees to eating a sweet treat-- in this fascinating book!"--P. [4] of cover.

Author: Dandelion Chocolate
Publisher: Clarkson Potter
ISBN: 0451495365
Category : Cooking
Languages : en
Pages : 370

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Book Description
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

Author: Bridget Heos
Publisher: Who Made My Lunch
ISBN: 9781681511207
Category : Juvenile Nonfiction
Languages : en
Pages : 0

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Book Description
"A child wonders where chocolate comes from and learns about cocoa farmers and how cocoa beans are harvested in West Africa and chocolate makers and how cocoa beans are made into chocolate at at factory. This illustrated narrative nonfiction book includes a map of where cocoa trees are grown, glossary, and further resources"--Provided by publisher.

Author: Kerri O'Donnell
Publisher: The Rosen Publishing Group, Inc
ISBN: 1448836913
Category : Juvenile Nonfiction
Languages : en
Pages : 26

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Book Description
There is nothing like a fresh candy-bar, or a cup of cocoa, or a dribble of chocolate syrup over dessert to put a smile on a person's face. Readers get to learn how chocolate is made and what it can become. Books of the Real Life Readers Program use real life scenario narratives to help readers further develop content-area reading, writing, and comprehension skills.

Author: Simran Sethi
Publisher: HarperCollins
ISBN: 006222154X
Category : Social Science
Languages : en
Pages : 279

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Book Description
Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

Author: Nelson Foster
Publisher: University of Arizona Press
ISBN: 9780816513246
Category : Cooking
Languages : en
Pages : 216

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Book Description
Draws on disciplines as diverse as anthropology, ethnobotany, and agronomy to trace the biological and cultural history of the crops indigenous to the Americas and how they made their way to the kitchens of the Old World. Simultaneous.

Author: Grace Hansen
Publisher: Abdo Kids Jumbo
ISBN: 9781532100451
Category : Chocolate
Languages : en
Pages : 0

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Book Description
This title will go through the process of how chocolate is made. It will be begin at the cacao tree farms where cacao beans are cleaned and prepped. It will then follow the cacao beans to the manufacturer where they are roasted, winnowed, and turned into delicious chocolate! Aligned to Common Core Standards and correlated to state standards. Abdo Kids Jumbo is an imprint of Abdo Kids, a division of ABDO.

Author: Megan Giller
Publisher: Storey Publishing
ISBN: 1612128211
Category : Cooking
Languages : en
Pages : 241

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Book Description
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

Author: Melissa Stewart
Publisher: Charlesbridge Publishing
ISBN: 163289792X
Category : Juvenile Nonfiction
Languages : en
Pages : 34

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Book Description
Everyone loves chocolate, right? But how many people actually know where chocolate comes from? How it’s made? Or that monkeys do their part to help this delicious sweet exist? This delectable dessert comes from cocoa beans, which grow on cocoa trees in tropical rain forests. But those trees couldn’t survive without the help of a menagerie of rain forest critters: a pollen-sucking midge, an aphid-munching anole lizard, brain-eating coffin fly maggots—they all pitch in to help the cocoa tree survive. A secondary layer of text delves deeper into statements such as "Cocoa flowers can’t bloom without cocoa leaves . . . and maggots," explaining the interdependence of the plants and animals in the tropical rain forests. Two wise-cracking bookworms appear on every page, adding humor and further commentary, making this book accessible to readers of different ages and reading levels. Back matter includes information about cocoa farming and rain forest preservation, as well as an author’s note.