[.ca] The Chocolate Bible: A Definitive Sourcebook, with Over ... (ISBN 078581907X)

From Amazon.com:
Okay, we know you only read The Chocolate Bible for the articles, but will your friends believe you? After all, this stunning book is so overflowing with luscious photographs of chocolate in all its delectable varieties, shapes, and forms that it's hard to believe one could get any reading done under the circumstances. Still, if you can tear your eyes away from the illustrations, the text in this beautiful reference work is well worth perusing. From the history of chocolate in the first chapter to the recipes featuring a savory rather than sweet version of the bean in the last, The Chocolate Bible lives up to its name as the definitive resource. Consider unusual dishes such as Noodles with Chocolate or Mexico's wondrous combination of chiles and chocolate to make Mole sauce; how about a recipe for modeling chocolate--a substance you're meant to play with, not eat--The Chocolate Bible has them all. Recipes for macaroons and tortes, wafers and candies, cakes, fillings, and beverages are at the heart of the book, but even if you never attempt a single one, you'll still get hours of pleasure just leafing through the pages--reading the articles, of course.

Beautiful book, but poorly written and edited.:
This book is a visual masterpiece, and the recipes are largely phenomenal. However, it is poorly written and edited. The recipes assume you have nothing less a professional background and easy access to the most obscure ingredients and equipment. (acetate strips? Glucose syrup? I found the former at a kitchen supply store, not easy to come by. The latter--I needed a few teaspoons, and the only store I found that carried it sold it only in 4.4 pound tubs!) The recipes are poorly edited. Instructions often make simply no sense whatsoever. Ingredients are sometimes listed in the instructions but not in the ingredient list. Someone needs to take a serious look at this book and edit it cover to cover.

Worst choIcolate pecan pie on the planet:
I just finished tearing out the pages of this worthless book and sending them to recycling, while throwing the binder into the trash compactor with the dreadful chocolate pecan pie it spawned. Never have I seen such a degradation of Valrohna chocolate, Normandy butter, free range eggs and a great deal of time. What a dreadful, dry, disgustging mess this recipie is! Do not waste your time on it.

Glucose: Not so hard to find.:
I just purchased this book. I find it excellent. Although I am a professional chef I think this book is very user friendly for the home cook. An earlier reviewer said they couldn't find glucose syrup. You can buy it in most super markets they just call it corn syrup. Use the white variety if available. It's also good for making sponge toffee.

Chocolate Heaven:
My job is to sell chocolate - when it comes to finding a decent book on the subject, nobody knows the truffles I've seen. This book will be a gift to many of my customers who want to create decadent desserts as well as know some of the basics around chocolate and cocoa. If you want to learn more about chocolate, buy this book. If you want to taste some of the best chocolate made in America...

A Visual Delight!:
What a treasure of a book. Not only visually delightful it is very educational as well. Makes you drool just seeing it on the table, thus it is dangerous to diets.