Cocoa And Chocolate: A Short History of Their Production and Use, With Full and Particular Account of Their Properties, and of the Various Methods of Preparing Them for Food

by James McKellar Bugbee

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

80 pages, Paperback

First published February 1, 2008

About the author

James McKellar Bugbee, b 1837, associated with Walter Baker & Company.

Reviews

[Karen Brooks · Rating 3 out of 5]

A fascinating little book filled mainly with quotes dating back to the 1600s (and some earlier) from physicians, producers, explorers, and chemists about the benefits of chocolate and its by-products. There are even tables with a break-down of the composition. All reviews are positive, but that's because the book was published by a company with a vested interest; not that it's an issue because other historical sources confirm chocolate was once believed to be the panacea for many, many ills. The latter half of the book contains basic recipes for chocolate - from drinks, to cake and ice-cream (receipts, they're called), as well as few advertisements spruiking the benefits of the stuff.