Member Reviews: Chocolates and Confections at Home with The Culinary Institute of America

  Reviewed by Susan Sterling (editor’s note: We asked experienced confections maker Susan Sterling to review this instalment of the At-Home series. Because CIA claims these books are simplified versions of its professional texts, Susan took things a step further and compared this one with the original professional book, “Chocolates & Confections: Formula, Theory, and Techniques for the Artisan Confectioner”---an interesting look at how well the At-Home series compares to the professional manuals)   I have a theory that chocolate slows down the ageing process.  It may not be true, but do I dare take the chance?   OK, I didn’t write that, but I’m not taking any chances...