Chocolate is not just a food, it is a passion. But how does the unprepossessing cocoa bean make the transformation from tree to truffle?
In The Haigh's Book of Chocolate Cath Kerry unravels the mystery. She describes chocolate's journey in history from a drink to a confection, takes us on a tour of the operations of Australia's finest chocolate-maker, and offers mouth-watering recipes for dishes savoury and sweet.
Leading chefs have contributed to this book, including Stephanie Alexander, Gay Bilson, Maggie Beer, Anne Oliver, Bill Marchetti and Paul Merrony.
