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Raising the Bar: The Future of Fine Chocolate pdf

Raising the Bar: The Future of Fine Chocolate by Pam Williams, Jim Eber

Raising the Bar: The Future of Fine Chocolate



Download Raising the Bar: The Future of Fine Chocolate

Raising the Bar: The Future of Fine Chocolate Pam Williams, Jim Eber ebook
ISBN: 9780969192121
Publisher: Wilmor Publishing Corporation
Page: 288
Format: pdf


Dec 23, 2012 - A couple of weeks ago, I was privileged to be at the launch of Pam William's new book, Raising the Bar: The Future of Fine Chocolate. Nov 13, 2012 - Raising The Bar: The Future of Fine Chocolate Helps Consumers Consider the Origin of Their Cocoa and Reveals Why Chocolate Artisans Won't Sacrifice Quality for Profit. We feel lost-even unhinged-without chocolate's pleasures. Of the busiest times of year, says Pam Williams, Founder of Ecole Chocolat Professional School of Chocolate Arts and author of the new book, Raising the Bar: The Future of Fine Chocolate (Wilmor Publishing, Oct. Aug 28, 2012 - “Just give me all your chocolate and no one gets hurt!” Billions of us worldwide understand what it means to scream those words. Aug 28, 2012 - "Just give me all your chocolate and no one gets hurt!" Billions of us worldwide understand what it means to scream those words. Sep 25, 2013 - The company marked its 40th anniversary this month with a celebration at Peabody Essex Museum and is celebrating another milestone — a new line of chocolates. Aug 19, 2013 - Two years in the making and in honor of the school's 10th anniversary, Ecole Chocolat founder Pam Williams has just announced publication of her new book, Raising the Bar: The Future of Fine Chocolate. Apr 8, 2013 - “Most people think of chocolate as a commodity and not a food,” says Jim Eber, co-author of Raising the Bar: The Future of Fine Chocolate. We feel lost—even unhinged—without chocolate's pleasures. Nov 21, 2013 - Raising the Bar: The Future of Fine Chocolate by Pam Williams and Jim Eber. This fascinating book is about the process of transforming bean into bar, and what the future of chocolate holds.

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