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 5 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 7 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 11 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 18 months ago 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 20 months ago by Marc
I've been making artisan chocolates for family and friends ever since I purchased the "Making Artisan Chocolates" book by Andrew Garrison Shotts back in 2008. Read morePublished on April 25, 2012 by Gregory W. Hart
I love the simplicity of this book's recipes, and the room they leave for experimentation. There are many kinds of desserts and several kinds of chocolate included in the... Read morePublished on July 29, 2011 by Cherokee Purple
This book is to die for! Love the contents. Its a wonderful book, everything and more than we expected. My daughter loves it! Great gift for any female!Published on March 27, 2010 by Melody