Making Artisan Chocolates by Andrew Garrison Shotts Summary and Reviews
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Book Reviews of Making Artisan Chocolates
Book Review: Good Book for Amateur Chocolatiers
Summary: 4 Stars
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.
Book Review: decent book
Summary: 3 Stars
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. Book Review: GOOD BOOK, GREAT PRICE
Summary: 5 Stars
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.
Book Review: Great Explanations, great ideas!
Summary: 5 Stars
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.Book Review: I love this book!
Summary: 5 Stars
I am a budding chocolatier, and I was looking for something more my speed than a simple candy book. This book is perfect for me! It's got some very advanced recipes that have helped open up my repetoire. The techniques are very good as well, with lengthy pictures and descriptions on some of the finer parts of candy making like using molds, and tempering chocolate. This book has really opened up my mind and given me lots of ideas for other things I'd like to try.