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Title: It's Okay But....
Review: ... if you're serious about the chocolate and confectionaery arts consider adding "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" [Hardcover] by Peter P. Greweling to your list. Greweling goes into much more detail than Recchiuti does. I own both but find Greweling's book my "go to" manual.
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