This book is absolutely awesome. I knew very little about chocolate before reading this book, but now feel confident in my chocolate knowledge. It has increased my interest in choclate, and am now able to scrutinize the chocolate wherever I go. Furthermore, the author does a good job of conversing with the reader. One feels like they're having a conversation with Clay, rather than being lectured. Overall a great book, a must buy for anyone even remotely interested in chocolate.

ndrew Shotts is as good of an author as he is a pastry chef (he was named Pastry Arts and Design top10 some year or other). This is a great book, aimed at intermediate or higher pastry chefs. This book does require some specialized equipment to do the fancier techniques (dipping fork, molds, transfer sheets). But even without any specialized equipment, you can make any of the chocolate candies in the book.

Do you love chocolate?? *I* love chocolate!! All my friends love chocolate!! As a teacher, I often have teeny chocolate bars as prizes for my students, and they would walk a mile on their hands and knees for some chocolate!! It'd be great to eat that stuff all day long, wouldn't it?? Or, would it??

I really had no idea what this novel was about when I started reading it. My book club chose it as their monthly selection, so I went into it blindly. Imagine my surprise... Like Water for Chocolate is part love story/part fantasy that delves into the lives of a Mexican family during the Mexican Revolution. Tita, the youngest of three daughters, is the victim of...

A classic children's book and rightly so. Roald Dahl is one of the great authors for children, which is obvious since his books are still fun, funny, and interesting for adults. The story is simple and sweet (that is not suppose to be a pun). The writing never talks down to children without being above their heads. You need to get this or any Roald Dahl book for any child you really care about (if they have a sense of humor or need to learn what it is to have one) or if you missed this classic as a child don't wait any longer and read it.

The bulk of the research, and most of the first three chapters of this academic book, were written by Sophie Coe before her sudden death from cancer in 1993. Her husband, Michael, undertook to complete the book as a sort of monument to his wife. It is a shame that Sophie Coe didn't write the whole book.

The Essence of Chocolate' by Scharffen Berger Chocolate founders, John Scharffenberger and Robert Steinberg is a `culinary memoir duet' where the principal authors take the roles more of `Executive Producer' than true writer or even editor. Most of the recipe writing chores are assumed by a fairly large stable of well-known chocolatier practitioners such as Alice Medrich and David Lebovitz plus a number of other culinary luminaries such as Rose Levy Beranbaum, Michael Chiraello, Michael Richard, Jacques Pepin, Thomas Keller, and Rick Bayless. Most of the yeoman's work on the book appears to have been done by Suzie Heller (a collaborator with Jacques Pepin and Thomas Keller), the recipe tester and (I suspect) editor, Ann Krueger Spivack (a collaborator with Cat Cora and Michael Chiarello), and `Bouchon' photographer, Deborah Jones.

ncredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook

How Chocolate is made from Raw Cocao beans

Valentines Day chocolate clip!