This was a very interesting book to read, as it tells the history, cultivation, harvest, manufacture, and uses for cocoa.
This book from 1820 was different in that it talks about the ways merchants would alter food in order to create phony or misleading food foods (like preparing faux champagne for consumption) — a la food chemistry. It was a long book, but interesting nonetheless.
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.