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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.
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.