Thursday, June 12, 2008

New Book Comes Home to Roost!

I am sooooo excited! I just received my Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner book from This book is an incredible read! I collect a myriad of books on chocolates and confections, and must say this one looks to be the best out of my collection. Never have I come across a book that is this stacked in theory, formula and recipes on chocolate and other candies. I have to give it up to Peter P. Greweling and the folks at The Culinary Institute of America

1 comment:

Darlene said...

I am going to add that book to my Amazon wish list. Just looking at the cover makes me drool.