By Victoria Gomelsky
New York Times
May 12, 2011
MUNICH – The British television chef and food writer Tamasin Day-Lewis was intrigued last summer when Hemmerle, the famed Munich jeweler, asked her to collaborate on a book of recipes.
The result, “Delicious Jewels,” published this month by Prestel, is an illustrated cookbook centered on 12 vegetables featured in a newly introduced Hemmerle collection…
Click the link to read the entire article which includes a quote from Milton Pedraza, CEO of Luxury Institute: http://www.nytimes.com/2011/05/13/arts/13iht-acaj-jewelry-food13.html?_r=1
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