Bittersweet: A Memoir

Bittersweet: A Memoir
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Описание книги

Book centers on an item beloved around the world.The average American eats 11.5 pounds of chocolate a year; chocolate is a $21.1 billon industry in the US.Entertaining and moving book from the world’s expert on chocolate.Shows what it means to have the world’s greatest job; reveals the perils facing the industry; teaches how to know if you are eating high-quality chocolate.Energetic UK-based author is excellent with media. 

Оглавление

Angus Kennedy. Bittersweet: A Memoir

Preface

Introduction

Chapter 1. Mad Dogs, Vodka, and Candy

Chapter 2. Candy to the Rescue

Chapter 3. My Father’s Death

Chapter 4. Strange Visitors to Number 22

Chapter 5. Welcome to the World of Confectionery

Chapter 6. The Candy Kid Goes Back to School

Chapter 7. Finishing School

Chapter 8. Murder?

Chapter 9. Working in a Mint Factory

Chapter 10. How to Get the Best Job in the World

Chapter 11. Goods to Confess

Chapter 12. Weight Control

Chapter 13. What You Might Not Know About Your Chocolate Bar

Chapter 14. Will We Run Out of Chocolate?

Chapter 15. The Chocolate of the Future

Chapter 16. Chocolate Just for the Moment

How to Taste Chocolate. A Simple Way to Test the Quality of Chocolate

Отрывок из книги

A Memoir

A Memoir

.....

People around me seemed to be doing a lot of crying, which was a bit puzzling. I must have been close to death, but at the time I felt beautifully dizzy—there was no pain, but it was difficult to breathe. A nurse visited every day from the hospital. Each morning, I would lay on my stomach while she massaged my back, pressing hard, and with every push these hideous dollops of brown rubbery phlegm would come firing out of my lungs and into a saucepan on the floor. I’m guessing it was probably not washed up afterward and used to boil the vegetables.

The discharge from my lungs was so hard that these hideous rubbery missiles almost bounced out of the saucepan, much to the dogs’ delight. They were never too far away to make further investigations into any new types of textured food.

.....

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