The soufflé recipe lists three ounces of grated chocolate in the soufflé (plus 1.5 ounces for coating the molds), but the ingredient isn't mentioned in the... Read morePublished 4 months ago by amazon3131
Didn't really offer a lot of choices that I liked. I collect cookbooks and this one is less than great.Published 5 months ago by Flyerace
Most books stay on someone shelf and gather dust.....this one will have to have an extra cover to keep the splatter off. Read morePublished 12 months ago by Claudia Stallings
I understand most chocolate is out of temper above 90 degrees but book suggests this is not the case. My experience shows otherwise. Read morePublished 14 months ago by Mark M.
I have tried Recchiuti chocolates and confectionaries from the shop in San Francisco. I am not exaggerating when I say that he makes the best chocolate! Read morePublished 18 months ago by BizarroAF
On this book Michael Recchiuti generously offers us many of his secrets of how to make divine chocolates as a pro. Read morePublished on April 24, 2013 by Carmen Adorno
... if you're serious about the chocolate and confectionaery arts consider adding "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner"... Read morePublished on February 3, 2013 by Marc