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Jim Eber is a veteran writer and collaborator specializing in food and business marketing. He has worked with many companies and publishing houses. Beyond this book, Jim is currently working with the Fine Chocolate Industry Association on the launch of the Heirloom Cacao Preservation Initiative. Much to his wife's past chagrin - but current delight - this is his first book on chocolate.
Pam Williams has been involved in the chocolate industry since 1981 when she opened her first chocolate endeavor, the chocolate shop: au Chocolat. In 2003, she founded Ecole Chocolat Professional School of Chocolate Arts which delivers high quality educational programs to students all over the world. Pam received the 2011 Fine Chocolate Industry Association's Recognition of Excellence in Service to the Industry.
Great book. Very though provoking. But no mention of John Nanci (The Alchemist), who essentially started the small batch craft chocolate Renaissance?Published 6 days ago by Toby G.
This is the very best book on chocolate I have ever read !!!! It is clear that a tremendous amount of research went into the writing of what I consider a easy-to-read text.Published 3 months ago by Let Them Eat Cupcakes
Well written for the mst part and covers much of cacao on a very simple level with much more emphasis on latter sections devoted to fuzzy concepts of passion about the chocolate... Read morePublished 7 months ago by Robert Richardson
This book details the context of fine flavor chocolate - explaining it not only as a sweet treat but also as an art and area for justice.Published 13 months ago by Mike Master
As a chocolate nerd, I came across this book while writing my very own chocolate book as well. A fun, humorous read, it seems to be the missing link in my own research. Read morePublished 15 months ago by heather
This book is essential to understand what is currently happening in the market of cocoa and chocolate. Read morePublished 17 months ago by Ramon Morató
The authors do a good job of explaining current issues and challenges in the cocoa trade. They also present a wealth of information from industry experts, well-organized and... Read morePublished 18 months ago by Brent Peters
This is a good sourcebook of info about chocolate and the role that it plays in the world and may play in the future. Read morePublished 18 months ago by susan becker
Whether you are baker, pastry chef, chocolatier, or just a chocolaholic, you will want to be in on the latest and greatest regarding the future of this product. Read morePublished 20 months ago by Valerie Herskowitz