"Alex Rast" > wrote in message
...
> at Wed, 22 Dec 2004 02:09:07 GMT in <1103681347.436764.84030
> @c13g2000cwb.googlegroups.com>, (SC) wrote :
>
>>Does anyone have any recommendations as far as books on chocolate? I
>>am looking for something that gives good foundation info, as well as
>>giving ideas/instructions on tempering, blending chocolates/candy
>>making, etc.
>
> Christine McFadden, Christine France, "The Ultimate Encyclopedia of
> Chocolate", ISBN# 0-7651-9476-7
>
> This is the book, IMHO, to get, were you to get only one book on
> chocolate,
> and your aim is not just baking but also confectionery. Good info,
> generally accurate, nice pictures. I also like the fact that the pictures
> of finished baked items are actually *realistic* in terms of what they're
> going to turn out like - i.e. they don't look like jaw-dropping works of
> art.
>
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)
I've found The Chocolate Bible by Christian Teubner (sp?) to be very good. I
just ordered a book called Fine Chocolates by Wybauw (sp?) from JB Prince
for a jaw-dropping $99.50 that sounds excellent. I'll let you know when it
gets here.
Most chocolate books have very little in the way of confectionery, as
opposed to baking. Most candy-making books are useless unless you want to
make low-grade junk. That's why TCB is so good--lots of professional
confectionery.
I haven't seen the book Alex recommends, so I have no opinion of it.