Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Desiderio

"Chocolates and Confections: ..."

Recommended Posts

It seems to be good, especially for the price.

I scrolled down and noticed that Andrew shotts has a chocolate book out as well.

Does anyone have or seen his book? I know he is a good chocolatier and his book may be a good pick-up as well, especially for the price.

Jason

Share this post


Link to post
Share on other sites
annachan   

That book looks great! Already told my husband I want it!

Does anyone know about the book that Amazon is trying to sell it with - Making Artisan Chocolates by Andrew Garrison Shotts? Are they worth getting togehter?

Share this post


Link to post
Share on other sites

Yes my first pick was the Shotts one, then I saw the CIA one , I did preordered , it ships march ( first week ) I was contemplating getting that one as well.

Share this post


Link to post
Share on other sites
mrose   

The book by Scotts is not being released till early in January.

Share this post


Link to post
Share on other sites

I didn't even know that Andrew Shotts had a book out either. I know most of the books as well...is he on the new side?

Either way I think both books look good and I think I will add them to my collection when I get a chance...

Let us know if someone gets it!

Robert

Chocolate Forum


Edited by aguynamedrobert (log)

Share this post


Link to post
Share on other sites

by the way, chef greweling (instructor of chocolates and confections) is amazing. I have not seen the inside of the book yet, but I am sure it is worth the purchase. And for some reason he doesn't seem to be credited for the book on amazon, atleast not that I saw.

Share this post


Link to post
Share on other sites
choux   

The Shotts book has been released, it's already been shipped to me by Amazon.com. I should get it soon, and will let everyone know.


Edited by choux (log)

Share this post


Link to post
Share on other sites

My copy arrived today. I've been cruising through it. So far I think it is going to be excellent for theory.

One really exciting recipe I've seen so far - looks like how to make an aero bar center using your cream siphon. I'll be trying that real soon.

Pam, when you get your copy - start that cook along thread, should be a blast.

Share this post


Link to post
Share on other sites
Mary F   

Kerry,

did you receive the CIA book? Amazon is still showing that it is on pre-order and not released, where did you get yours from?

As you can tell, I am a bit jealous..what a nice weekend present!

Share this post


Link to post
Share on other sites
Kerry,

did you receive the CIA book?  Amazon is still showing that it is on pre-order and not released, where did you get yours from?

As you can tell,  I am a bit jealous..what a nice weekend present!

I got mine from Amazon Canada. Funny that we should get it before you since it comes from the US in the first place, but looking inside the front cover it says published simultaneously in Canada so perhaps ours got released first. Hey, maybe that means I'll find overstock copies in my cheap bookstore eventually.

Funny, but amazon canada says that it's still not released. The other interesting thing I noticed is that there is an instructors manual available too. I wonder what is in that, it's apparently 136 pages.

Share this post


Link to post
Share on other sites
Mary F   
I got mine from Amazon Canada. Funny that we should get it before you since it comes from the US in the first place, but looking inside the front cover it says published simultaneously in Canada so perhaps ours got released first. Hey, maybe that means I'll find overstock copies in my cheap bookstore eventually.

I saw the instructors book, seems interesting, but there was no way to order it the site said to check back.

Guess I will just pre-order the regular book and hope it comes early like yours!!

Have you found any recipes your dying to try yet?

Share this post


Link to post
Share on other sites
I got mine from Amazon Canada. Funny that we should get it before you since it comes from the US in the first place, but looking inside the front cover it says published simultaneously in Canada so perhaps ours got released first. Hey, maybe that means I'll find overstock copies in my cheap bookstore eventually.

I saw the instructors book, seems interesting, but there was no way to order it the site said to check back.

Guess I will just pre-order the regular book and hope it comes early like yours!!

Have you found any recipes your dying to try yet?

One recipe so far - and that is to make a center like an aero bar. Essentially you use your cream siphon to aerate tempered milk chocolate. And the nougat recipes look fabulous. Finally a way to use up all the dried egg white powder I purchased to make macarons.

Share this post


Link to post
Share on other sites
xdrixn   

A awesome chocolates book that I love and I use all the time seems to gone unmentioned around here is Belgian Chocolates by Roger Geerts. I bought it about 7 years ago, is seems hard to find now.

Share this post


Link to post
Share on other sites
A awesome chocolates book that I love and I use all the time seems to gone unmentioned around here is Belgian Chocolates by Roger Geerts.  I bought it  about 7 years ago, is seems hard to find now.

I find Geerts very helpful for recipes, but lacking in the theory compared to some other books. It sure has lovely pictures doesn't it?

Share this post


Link to post
Share on other sites
xdrixn   

you're absolutely right right on all accounts, glad to know someone else has it.

Share this post


Link to post
Share on other sites

Just saw this book available at Jessica's biscuit (www.ecookbooks.com) for $39. Should let more people join the discussion at that price.

Share this post


Link to post
Share on other sites
annachan   
Just saw this book available at Jessica's biscuit (www.ecookbooks.com) for $39.  Should let more people join the discussion at that price.

THANK YOU! It's even cheaper than Amazon! I'm definitely getting this book along with a few others!

Share this post


Link to post
Share on other sites
annachan   

Jessica's Biscuit is great! Not only are the books cheaper than Amazon, it offers free shipping for $25 or more, a free gift for $40 or more (a selection of books, t-shirts, and 1/2 lb coffee-which is what I got) and a free 1 year subscription of magazine for $50 or more (I got Gourmet). Thanks again, Kerry! :wub:

Share this post


Link to post
Share on other sites
choux   

So I've just made the Nougat Montelimiar and the Sleeping Beauties. The nougat is very yummy, it should be set up in the morning and ready for cutting, but the beater tasted good! I used wafer paper for the first time and am unsure as to which side should be used in contact with the nougat: smooth or nubbly?

I haven't dipped the Sleeping Beaties yet, the chocolate nougat is so good, a 1000% improvement on a 3 Muskateers. I'll report again tomorrow, I'm going to make a couple other things and dip everything at once.

Share this post


Link to post
Share on other sites
So I've just made the Nougat Montelimiar and the Sleeping Beauties. The nougat is very yummy, it should be set up in the morning and ready for cutting, but the beater tasted good! I used wafer paper for the first time and am unsure as to which side should be used in contact with the nougat: smooth or nubbly?

I haven't dipped the Sleeping Beaties yet, the chocolate nougat is so good, a 1000% improvement on a 3 Muskateers. I'll report again tomorrow, I'm going to make a couple other things and dip everything at once.

I usually put nubbly side towards the nougat.

I think we should start a thread on cooking from this book, now that at least 2 of us have a copy.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×