Free Ebook Making Artisan Chocolates, by Andrew Garrison Shotts
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Making Artisan Chocolates, by Andrew Garrison Shotts
Free Ebook Making Artisan Chocolates, by Andrew Garrison Shotts
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About the Author
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 Pastry Chefs in America" and was recognized as a "Top Ten Artisanal Chocolatier" by USA Today. His numerous television appearances include CBS's The Early Show, and Food Network's Food Nation and Follow That Food. Drew resides in Providence, RI.
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Product details
Paperback: 176 pages
Publisher: Quarry Books; First Edition edition (January 1, 2007)
Language: English
ISBN-10: 1592533108
ISBN-13: 978-1592533107
Product Dimensions:
8 x 0.5 x 10 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
72 customer reviews
Amazon Best Sellers Rank:
#286,570 in Books (See Top 100 in Books)
Andrew 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.Contents include the following topics: chocolate basics and flavor pairings, including pairings with traditional flavors and non-traditional spices. About ~35 chocolate recipes. Recipes include standard classics like classic dark, classic milk, hazelnut praline. Recipes also include classic flavors (but maybe not classic pairings) like peanut butter+jam, and banana caramel. Finally there are non-traditional spice pairings like habanero+peanut butter, raspberry-wasabi, and mango-mint-coriander.Techniques are where I think the book really shines. The book has excellent pictures and descriptions of making truffles, making molded chocolates, and making hand-dipped chocolates. Shotts shows the technique of airbrushing as well as how to use transfer sheets and luster or razzle dust. He does a good job of scaling down the equipment for the non professional. For instance when showing hand-dipped chocolates, he uses a baking pan + saran wrap + knife instead of sheet + frame + cutting guitar. After reading this book, you can go into any chocolate shop and say "I know how they did that technique". Surprisingly, Shotts never mentions tempering machines.Finally, there is a book that shows all the techniques that professionals use. I don't have to pull out my issue of "Pastry Arts and Design" from 3 years ago or wait for a particular Food network espisode to come on. I have this book now. I love the range of recipes - not too classic, but not too experimental either. For those interested, there is a nice table of taste pairings for nontraditional spice flavors. The last wonderful thing is the price: usually you have to pay professional prices ($100-$250) for books that show professional techniques and recipes. Not so here.Compared to others: "Fine Chocolates" by Wybauw is a great book with great tips on tempering how to correct molding mistakes. It's a lot more $$ (~$65 on Amazon, used to have to buy it elsewhere for $100) and is aimed at the more advanced chocolatier. This book is better than either of the Ecole Lenotre books.
Absolutely LOVE this book!Andrew instructs you in such a down-to-earth, practical, and detailed manner....its like having a teacher that's also a pal- right there next to you. I've been doing this for 16 years, and have accumulated a fairly substantial collection of books and instruction guides. This is probably the best one I have. Not only are the instructions and explanations clear and easy to understand, but the photography is amazing. You can take a glance at the page, just to make sure you're doing whatever you're doing...correctly.Whether you're an old pro, or a newbie, this is a terrific book for anyone who has an interest in chocolate.
This is an excellent book making truffles, molded chocolates, hand dipped chocolates, and old favorites. He has a history, tips and techniques making these treats to a home baker. He also gives you what percent of chocolate pairs well with ingredients that complement each other. A great find in the world of confections and chocolates, I look forward to try out his recipes and give to loved ones and friends during the holiday season.
I read this book on a business trip, and I'm excited to try my hand at Truffles when I return.It seems once you've got tempering mastered, the difficulty is mostly done. Thankfully I received a Croquade tempering machine and the chocolates turn out beautifully. Now it's on to experiment with combinations of flavors.Shotts makes the "secret" world of chocolate making not so intimidating. The book is both aspirational and inspirational to step up your skills in the kitchen. It's written in language that is easy to follow, and the explanations of "why" are clear.You don't need to dedicate hours and hours, it's a quick read with many helpful recipes. He covers the basics, and gives you the tools to succeed in making your own truffles, pralines, dipped chocolate confections.I found the bit about the chemistry and the physics of tempering quite insightful. Using precise temperature control to change the crystalline structure of chocolate, makes you look at a smooth piece of chocolate quite differently.5 stars, great content, terrific read.
A great way to spend an afternoon indulging in addictive caloric excess.
Love this book. I now make all my own chocolates. I really like the creative ideas. I don't always make these specific recipes, but they give me plenty of good ideas.
I thought it would be more on techniques and tricks on how to handle chocolate. Instead is more of recipes of ganache and truffles
Has nice table of tempering temperatures for different brands and kind of chocolate. It is not really complete, but does a good intro job. It provides a little bit of background on chocolate, but not enough in my opinion.
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