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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - by The
Culinary Institute of America (CIA) and Peter P. Greweling - The ultimate how to book for the serious chocolate
maker or candy maker. Click on the title for the full review.
Chocolate from the Cake Mix Doctor - by Anne Byrn - Ms. Byrn adds another book to her series that help the
baker cut some corners in the kitchen by using commercial mixes to save time. Click on the title for a full review.
Fine Chocolates: Great Experience - by Jean-Pierre Wybauw - Mr. Wybauw was The Culinary Institute of
America, chef of the year in 2002. He has also has 30+ years working at Barry Callebaut. In this book he covers
some interesting techniques of chocolate work and offers up 100+ recipes. Click on the title for a full review.
Making Artisan Chocolates - by Andrew Garrison Shotts - Mr. Shotts is the owner of Garrison Confections out
of Providence, Rhode island. The book is a collection of some of his most interesting creations. Click on the title for a
full review.
The True History of Chocolate - by Sophie D. Coe and Michael D. Coe - The Coes present a scholarly but
enjoyable history of chocolate from the Mayans to today. Click on the title for a full review.
Culinary Institute of America (CIA) and Peter P. Greweling - The ultimate how to book for the serious chocolate
maker or candy maker. Click on the title for the full review.
Chocolate from the Cake Mix Doctor - by Anne Byrn - Ms. Byrn adds another book to her series that help the
baker cut some corners in the kitchen by using commercial mixes to save time. Click on the title for a full review.
Fine Chocolates: Great Experience - by Jean-Pierre Wybauw - Mr. Wybauw was The Culinary Institute of
America, chef of the year in 2002. He has also has 30+ years working at Barry Callebaut. In this book he covers
some interesting techniques of chocolate work and offers up 100+ recipes. Click on the title for a full review.
Making Artisan Chocolates - by Andrew Garrison Shotts - Mr. Shotts is the owner of Garrison Confections out
of Providence, Rhode island. The book is a collection of some of his most interesting creations. Click on the title for a
full review.
The True History of Chocolate - by Sophie D. Coe and Michael D. Coe - The Coes present a scholarly but
enjoyable history of chocolate from the Mayans to today. Click on the title for a full review.