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100%: Pam Williams, Jim Eber: Raising the Bar: The Future of Fine Chocolate, The Future of Fine Chocolate (ISBN: 9780969192138) 2012, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
87%: Eber, Jim; Williams, Pam/ Eber, Jim; Williams, Pam: Raising the Bar, The Future of Fine Chocolate (ISBN: 9780969192121) 2012, Wilmor Publishing Corporation, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
Raising the Bar: The Future of Fine Chocolate, The Future of Fine Chocolate
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Raising the Bar: The Future of Fine Chocolate (2012)
EN NW EB DLISBN: 9780969192138 bzw. 0969192134, in Englisch, Wilmor Publishing Corp, Wilmor Publishing Corp, Wilmor Publishing Corp, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
Just give me all your chocolate and no one gets hurt!" Billions of us worldwide understand what it means to scream those words. We feel lost-even unhinged-without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony-the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is. what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar-genetics, farming, manufacturing, and bonbons-the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative (HCP). The HCP seeks to connect flavor to genetics to the work being done on the ground in order to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and S.
Just give me all your chocolate and no one gets hurt!" Billions of us worldwide understand what it means to scream those words. We feel lost-even unhinged-without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony-the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is. what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar-genetics, farming, manufacturing, and bonbons-the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative (HCP). The HCP seeks to connect flavor to genetics to the work being done on the ground in order to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and S.
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Raising the Bar: The Future of Fine Chocolate
EN HC NWISBN: 9780969192121 bzw. 0969192126, in Englisch, Wilmor Publishing Corporation, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, BuySomeBooks.
Wilmor Publishing Corporation. Hardcover. New. Hardcover. 288 pages. Dimensions: 9.3in. x 6.0in. x 1.1in.Just give me all your chocolate and no one gets hurt! Billions of us worldwide understand what it means to scream those words. We feel losteven unhingedwithout chocolates pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphonythe richest, most complex form in the chocolate universe. The most important movement in that symphonys centuries-old existence is now beginning. And that future is . . . what A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean In the spirit of Michael Pollans The Omnivores Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bargenetics, farming, manufacturing, and bonbonsthe book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate Though the future looks bright by some measurements, sometimes the numbers arent what they seem. Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the worlds fine flavor chocolatiers are all deeply aware of the stage they work on and the importance of taste in every performance. The future of their creationsthe most flavorful and beautiful bonbons and confections in the worldare discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.
Von Händler/Antiquariat, BuySomeBooks.
Wilmor Publishing Corporation. Hardcover. New. Hardcover. 288 pages. Dimensions: 9.3in. x 6.0in. x 1.1in.Just give me all your chocolate and no one gets hurt! Billions of us worldwide understand what it means to scream those words. We feel losteven unhingedwithout chocolates pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphonythe richest, most complex form in the chocolate universe. The most important movement in that symphonys centuries-old existence is now beginning. And that future is . . . what A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean In the spirit of Michael Pollans The Omnivores Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bargenetics, farming, manufacturing, and bonbonsthe book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate Though the future looks bright by some measurements, sometimes the numbers arent what they seem. Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the worlds fine flavor chocolatiers are all deeply aware of the stage they work on and the importance of taste in every performance. The future of their creationsthe most flavorful and beautiful bonbons and confections in the worldare discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.
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Raising the Bar: The Future of Fine Chocolate (2012)
EN HC USISBN: 9780969192121 bzw. 0969192126, in Englisch, 288 Seiten, Wilmor Publishing Corporation, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, betterworldbooks_.
Just give me all your chocolate and no one gets hurt! Billions of us worldwide understand what it means to scream those words. We feel lost even unhinged without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar genetics, farming, manufacturing, and bonbons the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem.... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world's fine flavor chocolatiers are all deeply aware of the stage they work on and the importance of taste in every performance. The future of their creations the most flavorful and beautiful bonbons and confections in the world are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future. Hardcover, Label: Wilmor Publishing Corporation, Wilmor Publishing Corporation, Produktgruppe: Book, Publiziert: 2012-10-20, Studio: Wilmor Publishing Corporation, Verkaufsrang: 183839.
Von Händler/Antiquariat, betterworldbooks_.
Just give me all your chocolate and no one gets hurt! Billions of us worldwide understand what it means to scream those words. We feel lost even unhinged without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar genetics, farming, manufacturing, and bonbons the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem.... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world's fine flavor chocolatiers are all deeply aware of the stage they work on and the importance of taste in every performance. The future of their creations the most flavorful and beautiful bonbons and confections in the world are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future. Hardcover, Label: Wilmor Publishing Corporation, Wilmor Publishing Corporation, Produktgruppe: Book, Publiziert: 2012-10-20, Studio: Wilmor Publishing Corporation, Verkaufsrang: 183839.
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Raising the Bar : The Future of Chocolate by
~EN USISBN: 9780969192121 bzw. 0969192126, vermutlich in Englisch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
"Just give me all your chocolate and no one gets hurt " Billions of us worldwide understand what it means to scream those words. We feel lost-even unhinged-without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony-the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's "The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate" tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar-genetics, farming, manufacturing, and bonbons-the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.Part OneSeeds of Change: Genetics and FlavorThe genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative (HCP). The HCP seeks to connect flavor to genetics to the work being done on the ground in order to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations.Part TwoFrom the Ground Up: Farmers, Farming, and FlavorDiscussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered.Part ThreeTo Market, To Market: Craftsmanship, Customer Education and FlavorCan consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate.Part Four Performing Flavor: The Art of the ChocolatierWhether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the worl''s fine flavor chocolatiers are all deeply aware of the "stage" they work on and the importance of taste in every performance. The future of their creations-the most flavorful and beautiful bonbons and confections in the world-are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.
"Just give me all your chocolate and no one gets hurt " Billions of us worldwide understand what it means to scream those words. We feel lost-even unhinged-without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony-the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's "The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate" tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar-genetics, farming, manufacturing, and bonbons-the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.Part OneSeeds of Change: Genetics and FlavorThe genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative (HCP). The HCP seeks to connect flavor to genetics to the work being done on the ground in order to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations.Part TwoFrom the Ground Up: Farmers, Farming, and FlavorDiscussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered.Part ThreeTo Market, To Market: Craftsmanship, Customer Education and FlavorCan consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate.Part Four Performing Flavor: The Art of the ChocolatierWhether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the worl''s fine flavor chocolatiers are all deeply aware of the "stage" they work on and the importance of taste in every performance. The future of their creations-the most flavorful and beautiful bonbons and confections in the world-are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.
5
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Raising the Bar: The Future of Fine Chocolate
EN USISBN: 9780969192121 bzw. 0969192126, in Englisch, Wilmor Publishing Corporation, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkostenfrei nach: USA.
Von Händler/Antiquariat, Better World Books.
Wilmor Publishing Corporation. Used - Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Von Händler/Antiquariat, Better World Books.
Wilmor Publishing Corporation. Used - Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
6
Raising the Bar: The Future of Fine Chocolate, The Future of Fine Chocolate (2012)
EN NW EBISBN: 9780969192138 bzw. 0969192134, in Englisch, Wilmor Publishing Corp, neu, E-Book.
Lieferung aus: Niederlande, Direct beschikbaar.
bol.com.
Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0969192134;ISBN13: 9780969192138;Product breedte: 171 mm;Product hoogte: 25 mm;Product lengte: 248 mm; Engels | Ebook | 2012.
bol.com.
Productinformatie:Taal: Engels;Formaat: ePub met kopieerbeveiliging (DRM) van Adobe;Kopieerrechten: Het kopiëren van (delen van) de pagina's is niet toegestaan ;Geschikt voor: Alle e-readers te koop bij bol.com (of compatible met Adobe DRM). Telefoons/tablets met Google Android (1.6 of hoger) voorzien van bol.com boekenbol app. PC en Mac met Adobe reader software;ISBN10: 0969192134;ISBN13: 9780969192138;Product breedte: 171 mm;Product hoogte: 25 mm;Product lengte: 248 mm; Engels | Ebook | 2012.
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Raising the Bar: The Future of Fine Chocolate (2012)
EN HC USISBN: 9780969192121 bzw. 0969192126, in Englisch, Wilmor Publishing Corporation, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, Ergodebooks.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, Ergodebooks.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
8
Symbolbild
Raising the Bar: The Future of Fine Chocolate (2012)
EN HCISBN: 9780969192121 bzw. 0969192126, in Englisch, Wilmor Publishing Corporation, gebundenes Buch.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, Ergodebooks.
Wilmor Publishing Corporation, 2012-10-20. Hardcover. Used:Good. Ships Fast. Expedite Shipping Available.
Von Händler/Antiquariat, Ergodebooks.
Wilmor Publishing Corporation, 2012-10-20. Hardcover. Used:Good. Ships Fast. Expedite Shipping Available.
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