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Article: The tofu of chocolate: Noted chef says carob should be appreciated on its own.
- Article from:
- The Spokesman-Review (Spokane, WA)
- Article date:
- August 9, 2006
CopyrightCOPYRIGHT 2006 The Spokesman-Review. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Shefali Kulkarni
Aug. 9--Don't be fooled by carob.
The dark chips look like chocolate, smell like chocolate and have the same consistency as chocolate. But one taste and you'll know it's certainly not chocolate.
Carob is an overlooked ingredient. Sometimes called Saint John's bread or locust, it's known as a chocolate substitute but chocoholics know better than to compare carob to chocolate.
Carob can be a nutritious alternative to the sweets we eat. But in her book, "The Moosewood Cookbook," vegetarian chef Mollie Katzen recommends that one should appreciate carob for its own unique qualities, rather than as a chocolate ...