An amazing adventure through forests, down rivers, and into the depths of history to uncover the beauty and culture of cacao, truly the food of the gods. Rowan Jacobsen is a master storyteller, and Wild Chocolate tells one of the best stories under the sun.” —José Andres, chef and humanitarian
“Chocolate is delicious, but not simple: It can be a source of impoverishment and deforestation, or a force for environmental and cultural regeneration; that's a choice. Wild Chocolate provides an inspiring look at the people in the American tropics who are doing it right.” —Mark Bittman, #1 New York Times bestselling author of HOW TO COOK EVERYTHING and ANIMAL, VEGETABLE, JUNK
“I learned so much! Wild Chocolate offers a rare intoxicating glimpse into a fascinating and notoriously opaque supply chain. Whether traveling up slender tributaries in the Amazon, bushwhacking through Central American rainforest, or providing front row seats to a master producer casting bars, Rowan Jacobsen transforms the quest for heritage chocolate into a swashbuckling adventure that will enrich every bite of chocolate you consume.” —Benjamin Lorr, author of THE SECRET LIFE OF GROCERIES
“Jacobsen is among our best writers documenting the connections between delectable foodstuffs and the besieged ecosystems and communities that underpin them. In his latest, he takes us on a journey from chocolate's origins to its current crisis to its imperiled but potentially delicious future. If you doubt that life without good chocolate is worth living, this is your book.” —Tom Philpott, author of PERILOUS BOUNTY
“If chocolate is your thing then this is your book-a Rosetta Stone for decoding everything this ancient and fascinating culinary tradition brings to the table.” —Paul Greenberg, New York Times bestselling author of FOUR FISH
“Rowan Jacobsen is America's most trusted and lyrical food writer, and Wild Chocolate transcends the eloquence of all his other books. We will never see nor taste chocolate in the same way again after this olfactory odyssey through its pleasures and perils.” —Gary Nabhan, MacArthur Fellow and author of AGAVE SPIRITS
“Written with the detail and deep research I've come to expect from Jacobsen, this book is an invitation to consider a familiar food in a new way and to get to know chocolate intimately. It will leave you drooling and ready to commit to seeking out these experiences-and melting bites of rare chocolate-yourself.” —Sarah Lohman, author of ENDANGERED EATING
“Jacobsen captivates with this dual narrative . . . The real delicacy here, though, is the arresting prose.” —Publishers Weekly, starred review, on TRUFFLE HOUND
“A Mark Kurlansky–esque romp . . . an altogether delightful narrative. Fans of pungent flavors-and pungent prose-will enjoy this mouthwatering grand tour of a culinary treasure.” —Kirkus Reviews, starred review, on TRUFFLE HOUND
“One of the most remarkable single-subject books to come along in a while . . . engaging and sprightly.” —Los Angeles Times on A GEOGRAPHY OF OYSTERS
“For anyone who's willing to get swept up in the grand romance of food, this handsome volume will make for seductive reading.” —NPR's Morning Edition, on APPLES OF UNCOMMON CHARACTER