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flourgirl that Maple Walnut Pear Upside-Down cake looks wonderful! Bet it is one of those cakes that is even better the 2nd or 3rd day. Will need to print out that recipe and add it to my files.

Thank you Kerry. Got hubby to photograph it for me! It is quite tasty.

Finally, a weekend with time for me to bake!

Well, no. Liquids and semi-liquids are frequently measured by volume (litres, millillitres, etc.) And let's add Modernist Cuisine to this list. But Modernist Cuisine is not a baking or pastry book and this topic is about Baking & Pastry books in Metric.

Tried the Last Word, interesting and tasty! Tomorrow night, Final Ward. Will add Art of the Choke to the list of drinks to try along with Tipperary. Thank you for the recommendations! Blue_Dolphin, hope you enjoy the Rittenhouse bottled in bond, it is one of my favorite ryes for Manhattans.

Thank you for the suggestions Chris, I have the ingredients for all three drinks in house, this will be a tough decision.

Very happy to find 375 mL bottles of Chartreuse and to add to my collection of amaros! Any cocktail suggestions for someone new to Chartreuse?

Sorry about the Professional vs. At Home confusion, the new cover for the 2nd edition of C&C Professional just makes me think its a new edition of the C&C At Home. The questions that I really meant to ask are: 1. Any plans for a second edition of the At Home Chocolates & Confections book? 2. Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the Professional Chocolates & Confections book or any other books?

Any plans for a second edition of the Professional Chocolates & Confections book? Is Greweling covering any asian flavors (like William Curley's book or Kee's Chocolates) in the second edition of the At Home Chocolates & Confections book?

There is a blackberry-merlot sauce in Sherry Yard's Secrets of Backing that is wonderful. The book uses the blackberry-merlot sauce as a base for sorbet and pate de fruit. Same book has a recipe for blackberry-lime curd (I haven't made that one yet).

Steve, that's quite a selection of chocolates! They all look great. Which are your top sellers? Do your clients ever make requests for other chocolates?

Lisa2K, wow, that is a gorgeous loaf of bread!

Your Momofuku pork bun's look fabulous. So, is this something that you would make again?

RobertM, Just trying to showcase your fine cinnamon roll filling. May bake some cinnamon swirl bread next time!

Cinnamon rolls

Done following Greweling's instructions? Followed Grewling's instructions but also had the chance to watch Chris Hennes make them at the 2012 eGullet Chocolate Workshop.

Spiced and Dark Chocolate Almond Dragees

Very cool! I am amazed that you made such great spheres with a straw! You'll make a dove in no time once you get the pump bulb.

Beautiful and the flavors sound great too!

Edward, thank you for checking on the Mol d'Art site, glad they are not ones that you had trouble with. Patti, I thought you had a wheel temperer at the conference, not a melter (the melter still has a dial control). Good to hear that you have had success with the company. I have see the positive references on The Chocolate Life site and I think they organized a group buy of some other Bakon equipment. Tough decision for me, the Bakon looks interesting but so many people on eGullet and the pastry circuit have positive experiences with Mol d'Art. Will ponder this one for a bit longer. Thank for all the feedback!

Kerry, I am looking at the Mini Bakon MTD, it holds 12.5 lbs. (5.6 Kg). The standard Bakon MTD holds 25 lbs. (way too much for what I make). Thanks so much for your input Ruth and DianaM. Please, keep the comments coming! Surely someone in the community has hands-on experience with Bakon products.

Has anyone used a Bakon MTD 1-2-3 Mini? What are the pros and cons of this chocolate melter vs. the Mol d'Art 6 Kg chocolate melter? Looks like both are large enough to work with 1000 & 2000 series chocolate molds. It appears that the Bakon is all stainless steel while the Mol d'Art is plastic and stainless steel. Wondering if this really matters for a piece of equipment with no moving parts. So is one piece of equipment more reliable than the other? Easier to operate? The Bakon costs a bit more than the Mol d'Art is the extra expense worth it?

Judy, thanks to everyone for publishing the errata. I wish that every publisher would do this. A per volume errata would be very helpful. I would like it to contain all of the corrections (not just the recipe errata).

Mette, very pretty cake. The flavors sound great too. Happy Birthday to Rebecca. Ruth, your chocolate lady bugs look adorable!

Very nice Tikidoc. Beautiful farm land too!