NM-Bruce wrote:
<snip>

> Wybauw wastes no time on the history of chocolate (which you can read
> in a million sources). That's a blessing. Of course he discusses
> tempering, that's a given. The book goes beyond that, though, when he
> shares "tricks of the trade" and explains concepts that are very
> helpful. There are some wonderful suggestions about when things "go
> wrong" along with photos showing the defects in question, such as air
> bubbles, bloom streaks, and excess "feet"
>
> The price is high. I paid $99.95 at Chipsbooks.com. And as I said,
> the text could be a bit more helpful and the English more clear. I
> doubt this is the book for someone who wants "just one really good
> book on making chocolates." But it iscould be a great book for the
> person who wants to build an extensive library of different books on
> chocolate candy, and I suspect the recipes will expand the repertoire
> of many. This is also a book you could leave on your coffee table and
> impress the heck out of your guests...but be warned. The photos will
> make your mouth water.
>
> Bruce

I second the recommendation. I got it for the same price from JB Prince, and
although I haven't had time yet to delve into the recipes in detail, I
already picked up valuable information which has solved a problem I was
having. (I'm also thankful for the blessed absence of yet another treatise
on how chocolate is made and its history.)

Janet