National Geographic Traveller Food  |  Dec-17
In our December cover story we explore chocolate, from how it’s made and the burning issues to the best bars and the chocolatiers to watch. Plus, Paul A Young shares four of his show-stopping chocolate recipes.
Elsewhere, we investigate the future of protein; go behind the scenes on an organic farm; look at the new world whiskies challenging the dominance of the single malt superpowers; and deconstruct the roast dinner in pursuit of the perfect techniques. Also inside, you’ll find news, reviews, books, drinks and recipes
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Articles in this issue
Below is a selection of articles in National Geographic Traveller Food Dec-17.