Pages: 176 (Paperback) ISBN: 1845431944 Pub: Apple Press Pub date: 2007-09-01 Amazon.co.uk Sales Rank: 47066
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Reader Reviews:A good place to start (0/0 people found this helpful)This book is perfect for people who are confident with basic kitchen skills and have a little time to invest. The recipes, processes and instructions are all clear, and produce high-quality chocolates. There's a good overview of tempering, working with chocolate, and matching chocolate and flavours.
Good Introduction to Chocolate Making (0/0 people found this helpful)This book is a great introduction to chocolate making. It has a brief but concise introduction on the process of making chocolate from the bean, the components of dark, milk and white chocolates and also about pairing chocolate with wine/ beer!
A very good introduction (1/1 people found this helpful)This is an excellent introduction to the making of hand-made chocolates, covering the making of truffles, hand-dipped and moulded chocolates. But be aware - it is the same book as the 2007 "Making Artisan Chocolates" by the same author. If you own one book, you own them both. re released under different publisher (7/21 people found this helpful)really dissapointed, brought both book by Andrew Garrison Shotts at same time, different titles, different picture on cover, thought it was new book. it is not, both books identical. Positive side, it is a good book Similar ProductsTruffles: 50 Deliciously Decadent Homemade Chocolate Treats Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Favourite Sweets and Toffees: Traditional Home-made Confectionary (Favourite Recipies Series) Chocolate Obsession: Confections and Treats to Create and Savor CategoriesAmazon.co.uk places this book into the following categories:
Books -> Subjects -> Food & Drink -> General AAS
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