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Flowers
Chocolates & Gifts
Vases & Plants
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 enlarge | Author: Andrew Garrison Shotts
Publisher: Quarry Books
Category: Book
List Price: $24.99
Buy New: $15.67
You Save: $9.32 (37%)
New (23) Used (7) from $15.65
Avg. Customer Rating:  21 reviews
Sales Rank: 23285
Media: Paperback
Number Of Items: 1
Pages: 176
Shipping Weight (lbs): 1.5
Dimensions (in): 9.9 x 8.1 x 0.7
ISBN: 1592533108
Dewey Decimal Number: 641.853
EAN: 9781592533107
ASIN: 1592533108
Publication Date: January 1, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
 Great Book December 14, 2007
This book is great for anyone who wishes to make great chocolate confections at home. Schotts offers 3 various types of chocolates as well as alternative confections at the end of the book. It's an easy read, and easy to follow directions. Get some good quality chocolate, some candy molds, a dipping fork, and get to work!! As another reviewer stated, even without the special equipment, you can still have fun making the chocolates in this book. A highly recommended book.
 Good Book for Amateur Chocolatiers September 30, 2007
1 out of 2 found this review helpful
This was a good book about making chocolate confections, mainly truffles. Mr. Shotts goes into detail about the chocolate tempering process, and how to come up with one's own flavor combinations. Many of the recipes sounded a little exotic for my tastes (pineapple black pepper?); I can't see myself spending the money on the chocolate to take a chance on a recipe that my family and friends won't like, but there were some intriguing caramel recipes, and an interesting "Rocky Rhode Island" recipe that I'm planning on trying.
My one quibble with the book is that Mr. Shott does not say anywhere in the book about how to properly store truffles, or how long they'll keep. That aside, I think this book is a fine addition to any amateur chocolatier's bookshelf.
 decent book September 28, 2007
2 out of 2 found this review helpful
This was a decent book on chocolate making. I would of preferred pictures of the real finished product instead of the flavors such as a honeycomb and a thyme leaf on a plate or a coconut. There are quite a few pictures of many of the finished products. Overall, worth the money.
GOOD BOOK, GREAT PRICE August 24, 2007
I bought this book along with 'Fine chocolates' by Wybauw and 'Chocolates and confections' by Grewelling. This is by far the easiest and cheapest of the three books. It can be used by both the professional and the skilled amateur. Many of the products can be made without any special equipment and most of the ingredients are easy to find. Care is taken for the products to be flavorful, healthy and of high quality. No preservatives are used.
The book has information tables for troubleshooting and for matching flavors.The theory is somewhat short compared to the other two books but it is precise and helpful. The photographs are exquisite and the layout beautiful.I also like the turtleback binding: it has almost all the advantages of hardcover but is much cheaper.
Another thing that I like ,being European, is that the recipes are both in Metric and Imperial systems of measurement.
Don't think twice about it. If you are interested in chocolate/candy making this book is good, cheap and is worth every penny.Along with the other two books mentioned and practice, a dedicated confectioner can master his art and an amateur reach a high level of skill.
Great Explanations, great ideas! August 23, 2007
This book is terrific! Great recipes! if you are looking for basics in how to make artisan chocolate this book is great. Fun reading, not too complicate to understand. Great for beginners, specially the chapter of tempering.
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