The French faculty of medicine officially approved its (chocolate’s) use in 1661. The magistrate and gastronome, Brillat-Savarin (1755 – 1826) summed up in Physiologie du Gout: “Chocolate, when carefully prepared, is a wholesome and agreeable form of food … is very suitable for persons of great mental exertion, preachers, lawyers, and above all travelers … it agrees with the feeblest stomachs, has proved beneficial in cases of chronic illness and remains the last resource in the diseases of the pylorus.”
This passage comes from that tome to chocolate, written by Christine France and Christine McFadden, The Complete Book of Chocolate and 200 Chocolate Recipes. I’ve had the book for more than a year; it was set aside for reading and completely forgotten about. Until yesterday.
Alone for an entire morning, I indulged in guiltless sloth: I took Justin Bonello’s new book ‘Cooked’ up to the swimming pool and lazed about on a lounger, reading in between swims. Time flew, under the cloudy skies, and before I knew it I had a severe case of Red Knees.
Completely my own silly fault, I nonetheless wallowed in self pity and took myself, with a bar of chocolate, and the aforementioned Chocolate book, to bed for the afternoon. I’m in love with the book, head over heels really. If you have a fondness for cocoa in any form I can recommend that you buy this book immediately.
My Red Knees are still sore, but there’s a pot of hot choc simmering on my stove and a batch of yumminess for our breakfast. Those things we call flap jacks, the English call crumpets, and the Americans know as pancakes.
A rose by any other name, really …