Customer Reviews

Art of Soap Making (Harrowsmith Contemporary Primer)

5 star:		(1)
4 star:		(2)
3 star:		(1)
2 star:		(2)
1 star:		(1)

 

 

Upon arrival I immediately read the book cover to cover and thoroughly enjoyed myself. This was the third soapmaking book I had purchased and found, that as with the others, the author had her own way of soapmaking. By taking information from all the books I had purchased along with borrowed books from my public library, I was finally able to make soap. I have found in my experiences that no one book is complete in itself, however this book is filled with valuable information and is a must for your soapmaking library.

This book gives all of the basic information and includes lots of recipies. For a little book, it packs in a ton of information from the history of soap to your basic soap recipie to exotic soap recipies.

This is the thing..the book does have some good recipes,however, it is incredibly boring, and i really do not like the way this lady jumps from one subject to another. Case and point: I want to learn about rendering beef tallow, ok? She is doing o.k explaining this and then suddenly, she jumps to lard, then how storing your already rendered tallow near onions will make it smelly, how unclean tallow will make your soap smelly, cooking potatoes in your smelly tallow to make it smell better...oh, what were we talking about? Oh yes, the process of rendering... More like the inner ramblings of a seasoned soaper pretending to have her own talk show while she makes soap.

I found this book to be boring and not at all helpful. I have never made soap but I am trying to learn. This wasn't something I found useful!

Truly "classic" soap recipes and "how to" book presented in an
interesting, clear, concise and "do-able" manner.
Sandra J. Stephens, Founder
Classic Soaps, Inc.
SjS@ClassicSoaps.US

I was very disappointed in this book. I should have returned it, but I didn't. I will more than likely sell it in a garage sale, or donate it to the library.

Good information if you're Canadian. A little hard to understand at times if you're not, but most of the recipes aren't current.