4 of 4 people found the following review helpful
5.0 out of 5 stars
Outstanding!!!, April 21 2009
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
This book is an absolute MUST for anyone who works with chocolate or has been thinking of delving into it. Beautiful photos, incredible information including troubleshooting charts (what went wrong, why it did and how to fix it). This is THE definitive book on chocolate and confection making -- it is technical and detailed, but that is its nature and all the better for us! SO glad I bought it!!
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2 of 2 people found the following review helpful
5.0 out of 5 stars
Amazing book, May 29 2009
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
Hello every one I owned this book and this is one of best book which I aver had. This book is for professional usage.
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5.0 out of 5 stars
Absolutely a great book. Must have if you are interested in chocolates, Sep 13 2011
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
This is a must have if you want to know about chocolate confections. It telle you the how and why's of chocolate production problems and how to fix them. Great recipes. I am an instructor and it will come in handy for reference.
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5.0 out of 5 stars
Awesome Book, April 15 2011
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
I would highly recommend this book to anyone interested in making chocolates at home! My daughter is currently enrolled in NSCC and is taking her baking and pastry arts course. This book has helped her immensely. She used a few of the recipes for her skills competition and came in 6 overall across Nova Scotia! Not bad for a 1st year student!
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