Making Artisan Chocolates

Making Artisan Chocolates

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Product Details

ISBN-13: 9781592533107
Publisher: Quarry Books
Publication date: 01/28/2007
Pages: 176
Sales rank: 672,584
Product dimensions: 8.00(w) x 10.00(h) x 0.50(d)

About the Author

Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design's "Ten Best Pastry Chefs in America" and was recognized as a "Top Ten Artisanal Chocolatier" by USA Today. His numerous television appearances include CBS's The Early Show, and Food Network's Food Nation and Follow That Food. Drew resides in Providence, RI.

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Making Artisan Chocolates 3.4 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
I have tried some of the recipes and they are not accurate and the directions are not explicit. Some things are confusing and don't make sense. The texture of some of the products are not desirable.
jontseng on LibraryThing 4 months ago
Interesting insight into chocolate-making techniques. Underlying techniques seem more approachable than Chantal Coady. If there is one criticism the recipes largely revolve around riffs on ganache - more variation would have been welcome.
worfurself More than 1 year ago
Excellent book for beginners in proper chocolate techniques and also good tips for experienced chocolate artisans.
Anonymous More than 1 year ago
I love it its cool once i made something of choclate LOL
Anonymous More than 1 year ago