10 of 10 people found the following review helpful
The best Chocolate and Candy making book available,
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This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
This is the best book available for any artisan confectioner, from beginner to seasoned professional. No other book has even come close in its level of detail about the theory and practice of artisan confectionery. Too many confectioners know how to make their products, but they have no idea WHY what they do works. This book explains it all, in brilliant and relatively easy to understand detail. The recipes give good examples, and the photography is excellent. Even better, the cost is far less than most professional level culinary reference books (which commonly run over a hundred dollars).
This book should be on every confectioner's shelf as his/her primary reference work.