Suggested Reading

Candy, Kimmerle reveals, was once a luxury enjoyed mostly by the rich and the royal, an expensive treat that relied upon then-exotic ingredients like cane sugar and cocoa. The modern candy industry took form in the early 19th century, and many favorite American candies have been around for nearly a century. LifeSavers were invented in 1912; Tootsie Rolls date back to 1896. Licorice, taffy, nougat, jelly beans, caramels and marshmallows all make appearances in Kimmerle's book, which is illustrated with images of retro candy ads and novelty packages. But the heart of the book is "Piece By Piece," a long chapter offering brief histories of candy businesses like M&M Mars, Frank Fleet Gum Company and the Ferrara Pan Company (makers of Lemonheads). A dozen recipes for treats like Candied Grapefruit Peel, Thirty-Minute Caramels and Non Pariels is also provided, but this book will please mostly readers interested in candy design and industry.
Copyright 2003 Reed Business Information, Inc.

Abundant color and black-and-white illustrations which portray a turquoise mosaic mask of Quetzalcoatl, the god worshiped by the Aztecs as the giver of chocolate to the world, and The Cup of Chocolate, an 18th century painting by Nicolas Lancret, as well as the expected vat of chocolate, Sacher torte and candy boxesare more illuminating than the careless, rambling text ("Over in ancien regime France chocolate tripped along with the Bourbon kings"). Many absorbing nuggets are served up here but so is a lot of trivia: even confirmed chocoholics won't give two bonbons that cocoa trees grow as tall as 50 feet, cocoa blossoms are odorless and there are 20 to 40 cocoa beans in a pod.
Copyright 1986 Reed Business Information, Inc.

Antiques aficionados will find four separate studies of chocolate pots engrossing, while crime buffs may be surprised to learn that 13 people were once executed in England for chocolate-related crimes. Ancient chocolate recipes, the role of chocolate in the Inquisition, and an analysis of early chocolate advertising are of particular use to historians. The chapters are arranged in rough chronological, geographical, and topical order, as dictated by the subject matter, and are backed by extensive references. Eleven appendixes, including a comprehensive chocolate time line and a guide to library research etiquette; an index (not seen); and 64 pages of color plates complete this impressive textbook. Recommended for academic libraries and large public libraries.—Rosemarie Lewis, Broward Cty. Pub. Schs., Ft. Lauderdale, FL
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Chocolate's roles in the history of slavery, war, and medicine are also here—in a book that accompanies a major exhibition, originated by The Field Museum in Chicago, that will travel across the U.S. for four years. As they savor this unique, fact-packed treasury, chocoholics will view America's favorite food through the lenses of history and ecology, anthropology and economics, conservation and popular culture.

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.

A little knowledge can be a dangerous thing, and Clay Gordon is there to help you relish every drop of it, discerning why you like certain types but not others and generating a personal list of favorites. This is the book every true chocolate enthusiast has been craving.