Making Artisan Chocolates

byAndrew Garrison Shotts

Paperback | January 1, 2007

Making Artisan Chocolates by Andrew Garrison Shotts
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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 created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
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 Pa...
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Title:Making Artisan ChocolatesFormat:PaperbackProduct dimensions:176 pages, 10.1 X 8.25 X 0.95 inShipping dimensions:176 pages, 10.1 X 8.25 X 0.95 inPublished:January 1, 2007Publisher:Quarry BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1592533108

ISBN - 13:9781592533107

Appropriate for ages: All ages

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