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HomeCookbooksTurkish CookbooksChocolates and Confections at Home with The Culinary Institute of America |
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|  | | | Customer Reviews: | | | Average Customer Review: ( 29 customer reviews )
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Most Helpful Customer Reviews
47 of 50 found the following review helpful:
An absolute must-have! Apr 26, 2010
By LickyLicky
I have a lot of cookbooks, many of which are candy and dessert books. I've been freelance (just do it!!) cooking for most of my life, including having made pull-taffy with my mom as a child. Over the years, I have had good and bad luck with various attempts at candymaking. Some of my divinity comes out perfect, some is dry. Pralines that are creamy, some that are grainy. Fudge that is perfectly made and some that is hard and short. What gives? This book does. It has a full explanation of all techniques to be used at the beginning of each chapter, before you even get to the recipes. This is great because it helps you resist the temptation to just jump into trying something; after all, it must be important for you to know a technique if they tell you before they give you the recipe in which you will use that technique. It actually repeats everything for you because before the recipes, it goes through the entire process without measurements so that you can't make it at that point! I found that I actually read the entire book, cover to cover, before even attempting anything. My chocolate tempered perfectly, which was the first thing I did. Next will be either cherry cordials or maybe more divinity.
I feel much more confident in my ability to create perfect confections. Perfect every time. There are also a lot of recipes for confections I'd never considered, as well as ones I'd never heard of. All because I don't just know what I want to do, but how to do it, and why it works. Lots of history, interesting asides, and very clear instructions. All in all, a definite must-have.
30 of 36 found the following review helpful:
MY FAVORITE CHOCOLATE COOKBOOK! Feb 15, 2010
By sweetsue
just love love my new chocolate and confections book.
the pictures are so real you want to just eat the page the beautiful confections are on.
have been a chocolatier for over 20 years and yet there are so many tricks in this book i have just learned.
the recipes are so well explained and simplified that any home confectonier will excell in candy making with this wonderful book.
i have many many chocolate books and this is now my favorite!
10 of 11 found the following review helpful:
Yummy! Nov 16, 2010
By Qookie Queen
I'm a candy-making noob, but this book enables newbies like me to turn out professional-looking treats. The sections are logical, easy to follow, and provide all manner of tips and scenarios to head off potential disasters. I've tried four recipes so far -filled chocolates, divinity, rochers and Turkish delight- ; only the delight defeated me (I'll be trying again to get it right, but the waste of pistachios made me weep). The other three turned out perfectly. I won't say the feeling was like the high I got when I baked my first loaf of bread, but it was close. I'll be going through all of the recipes eventually. This is a great cookbook!
7 of 7 found the following review helpful:
Good Chocolate Book Nov 05, 2010
By Matthew Good
This book is very easy to understand. I am able to make anything in the book at home. Many of the books I have seen call for ingredients that are very hard to get or some of the steps are missing vital parts. This book has all of the little steps you need to do to ensure that the recipe comes out great. The pictures are also very nice. As a chef I am very happy that I have this book in my collection.
5 of 5 found the following review helpful:
If I could only have one chocolate book, this would be IT. Mar 25, 2011
By Rolling_in_Dough
I highly recommend this book. Besides the great recipes and plenty of beautiful photographs, this book explains what to do when things go wrong. While other books I have also explain how to temper chocolate, they end with "test for temper". This book goes into what to do when the chocolate is NOT tempered and how to easily fix it.
The first recipe I tried was the peanut butter cups (level 3 in difficulty) and they came out beautifully the first time. My family loved them, although they do not like Reese's peanut butter cups. They really noticed the difference in flavor when quality ingredients are used.
If I could only have one chocolate book, this would be IT.
On a little side note, before I started making chocolates, I was concerned about the amount of wasted chocolate, but I solved the problem by "cleaning" my chocolate bowl with hot milk--delicious. Also, leftover peanut butter filling tastes wonderful over vanilla ice cream.
See all 29 customer reviews on Amazon.com
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