Vivian Gandillon relishes the change, the sweet, fierce ache that carries her from girl to wolf. At sixteen, she is beautiful and strong, and all the young wolv

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a re

An updated edition to a classic book about the amazing benefits of everyone's favorite food: Chocolate! Dark chocolate sales are on the rise as people embrace t

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.

The award-winning author of "Olives" guides readers on a delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to Am