1 review

The Bluffers Guide To Chocolate

£1.99 GBP £6.99
By Neil Davey. Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. More importantly, know the names of chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials. Paperback

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Description

By Neil Davey

Paperback

Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming.

More importantly, know the names of chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials.

Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world's finest chocolate is an authentic Aztec-influenced, `cold-worked' mix from Modica. Most of all, hold your own against the most sneering of chocolate experts by quoting the definitive words of Leonardo Sciascia. Who? Exactly.

Written by experts and offering readers the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy read.

Reviews (1)

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clever

A very cleverly scripted little book, by no means exhaustive but what is there, is interesting, amusing and informative. A thoroughly insight into one of my favourite things.

Grantham Book Service

The Bluffers Guide To Chocolate

£1.99 GBP £6.99

By Neil Davey

Paperback

Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming.

More importantly, know the names of chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials.

Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world's finest chocolate is an authentic Aztec-influenced, `cold-worked' mix from Modica. Most of all, hold your own against the most sneering of chocolate experts by quoting the definitive words of Leonardo Sciascia. Who? Exactly.

Written by experts and offering readers the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy read.

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