Hi there - I'm new to this wonderful forum. I'm a home cook, and have recently developed a fascination with the idea of working with chocolate. From this post and others, it seems like this is a very good book. Could somebody confirm whether they think that this would be the best book to buy, in terms of instruction and recipes, for a beginner - or whether his other book would be better in the long run. And, what types of things, if any, are covered by the first book, but not the second. I have also read a lot of posts about scaling the images down from the first book, and wondering if the opposite (ie, scaling up) could be true of this book? Any information would be greatly received, and I look forward to meeting you all in my adventures. Kind Regards, Richard Mold.