When Rowan Jacobsen first heard of a chocolate bar made entirely from wild Bolivian cacao, he was skeptical. The waxy mass-market chocolate of his childhood had left him indifferent to it, and most experts believed wild cacao had disappeared from the rainforest centuries ago. But one dazzling bite of Cru Sauvage was all it took. Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate.

Other cookbooks by this author

• American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields
• Apples of Uncommon Character: 123 Heirlooms, Modern Classics, and Little-Known Wonders, Plus 20 Sweet and Savory Recipes
• Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders
• The Essential Oyster: A Salty Appreciation of Taste and Temptation
• Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis
• Fruitless Fall: The Collapse of the Honey Bee and the Coming Agricultural Crisis
• A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
• A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
• Truffle Hound: On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
• Truffle Hound: On the Trail of the World’s Most Seductive Fungus, with Dreamers, Schemers, and Some Extraordinary Dogs
• Truffle Hound: On the Trail of the World’s Most Seductive Scent, with Dreamers, Schemers, and Some Extraordinary Dogs
• Wild Chocolate: Across the Americas in Search of Cacao's Soul