Ewald Notter's Art of the Chocolatier - worth getting?
I've never attempted making sweets and was wondering if anyone had used this book. I've leafed through it in the bookstore and it looks really (oh, my, really) good, but is it as good as it looks?
Feedback from the chocolately-inclined would be very welcome.
It's a nice book but probably more than you need as a beginner. Are you planning to make your own marzipan and starch molded liqueur centers and showpieces?
I'm a big fan of Peter Greweling's Chocolates and Confections, also an expensive book, but he has an 'at home' version that might be more accessible for the non-professional. Also consider Making Artisan Chocolates by Andrew Garrison Shotts.
re: babette feasts
I'm interested in making marzipan, gianduja, nougat, fruit jellies and some dipped chocolates. I doubt that I'll be doing starch molded centres and showpieces.
While I'm not going to be going pro, I don't want to be caught short. That's why I"m not sure quite which book to start with.
Check out Peter Greweling's books. He just released a new edition of Chocolates and Confections, though I only have the original, which came out probably 5 years ago. It is my go-to confections book, very comprehensive in that he covers cream ganache, butter ganache, gianduja, marzipan, varieties of jelly candies, caramels, and crystalline confections. He also includes charts on troubleshooting, which can be very helpful, and does a good job of explaining how things work.
Although I have the Notter book too, I rarely use it. I've had the Greweling book longer and have an emotional attachment to it because I have learned so much from it. The Notter book is almost half decoration and showpiece techniques, maybe one more reason it sits on the book shelf instead of the kitchen shelf. Someday when I want to make chocolate flowers I'll go to Notter.