Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections
$81.33
- Paperback
176 pages
- Release Date
1 January 2007
Summary
Forget milk chocolate molded into childish candy bars. Today‘s chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has c…
Book Details
| ISBN-13: | 9781592533107 |
|---|---|
| ISBN-10: | 1592533108 |
| Author: | Andrew Garrison Shotts |
| Publisher: | Quarry |
| Imprint: | Rockport Publishers Inc. |
| Format: | Paperback |
| Number of Pages: | 176 |
| Release Date: | 1 January 2007 |
| Weight: | 650g |
| Dimensions: | 15mm x 208mm x 253mm |
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About The Author
Andrew Garrison Shotts
Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line. Shotts has accumulated a wealth of prestigious honors during his career. He was named one of Pastry Art & Design’s Ten Best Pastry Chefs in America and was recognized as a Top Ten Artisanal Chocolatier by USA Today. His numerous television appearances include CBS’s The Early Show, and Food Network’s Food Nation and Follow That Food. Drew resides in Providence, RI.
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