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Raising the Bar: The Future of Fine Chocolate Hardcover – October 20, 2012
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About the Author
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.
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Top Customer Reviews
I am impressed with this book and with all the knowledge I have gained from it. Quick and easy to read, the book sheds light into a story that is highly important not only to the future of fine chocolate lovers, but to the impacts on nature, genetics, politics, social responsibility and the people who have made chocolate a significant part of their lives.
I suggest this book to anyone and everyone. Just as we are growingly fascinated with our organic chicken and wether they have been pasture-raised or not, we should as well be obsessed with a treat that most of us have a daily interaction with. Right now, too few people are interested in understanding chocolate and saving the future of fine chocolate. If you are a chocolate lover, this book is a must read. If you are not as much a chocolate lover, this book will give you a new appreciation and respect to the brave souls working in the industry.
Its a look at the future of chocolate-the efforts of scientists,geneticists, farmers, chocolate distributors and artisanal chocolatiers to classify fine flavor genetics so they can be preserved and propagated. It challenges the concept for Fair Trade for a new paradigm of Direct Trade and raises the question who and why to farm cacao in the future as demand rises but pay does not. Why will we spend money for wine but not pay for the living wage of a farmer? Why shouldn't farmers plant high yield, engineered cacao that will feed their families but produce bland bulk chocolate with little credible chocolate flavor? MAny of the ideas presented in this book could apply to our food production of other products as well....think GMO.
The thought provoking concepts in the book are gleaned from interviews with some of the finest Craft chocolate makers and fine chocolate industry leaders in the world. They give their opinions on the now and future of all things concerning the fine chocolate industry globally ,everything from Organic certification, Raw chocolate, "Healthy" chocolate, social responsibility and sustainability with flavor concerns as top of mind.
This is an excellent book that will make you think more and appreciate your fine chocolate more. Have a good stash of chocolate on hand for the read.
Raising the Bar: The Future of Fine Chocolate lets you understand what's behind the chocolate you love. An affordable luxury and healthy pleasure, good chocolate is heading in the direction of fine wine & gourmet food. This book gives details about how chocolate is made and produced, so you can choose chocolate manufacturers and chocolatiers who support what you believe in.
Examples are discussions about fair trade practices and treating farmers well to ensure the chocolate industry's preservation (there's a great story about a chocolate manufacturer bringing the final manufactured chocolate bars back to the cacao farmers in a small village in Venezuela). There is also info about GMOs and the concerns of chocolate manufacturers, as well as the sheer joy of exploring all the flavor possibilities of chocolate!
Not only did I enjoy learning the information that was so eloquently expressed, but I also was introduced to the players both big and not-so-big in this chocolate story through the authors' references. From growers to manufacturers to artisan chocolate retailers, I now have a whole new set of individuals whose work and product I will be following with interest.
Most Recent Customer Reviews
A book full of references and it doesn't include an index. Whose brilliant idea was that?Published 7 months ago by Amazon Customer
If your looking for a book with recipes included. This is not item its like a chapter book lolPublished 12 months ago by amanda
An excellent book of which the author has exposed vital facts whereby serious readers can educate themselves and deepen their passion on this much valued subject! Read morePublished 16 months ago by stuart dorey
Fantastic book. Very well written, full of interesting ideas and quotes from people in the business. Truly inspiring! Read morePublished 21 months ago by M.larsen
Great book. Very though provoking. But no mention of John Nanci (The Alchemist), who essentially started the small batch craft chocolate Renaissance?Published 23 months 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 on June 19, 2014 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 on February 15, 2014 by Amazon Customer