Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America
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Book Summary Information
Author: Peter P. Greweling, The Culinary Institute of AmericaEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2007-03-06
ISBN: 0764588443
Number of pages: 400
Publisher: Wiley
Book Reviews of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Book Review: A professional must-have book
Summary: 5 Stars
As a professional Pastry Chef, I have to be proficient at all aspects of pastry, baking and confections. Unfortunately, I'm really only best at the aspect I love, plated desserts. I try to ignore the other demands from my employers, or foist them off on pastry cooks and bakers who like to do the things I don't. Those cooks and bakers includes one of Peter Greweling's former students, who helped test some of the recipes while she was a student at the CIA.
Chocolate tempering has always been one of my areas of weakness. This book is very clear, very thorough, well-illustrated and very well organized. Even as a coffee table book, it would succeed, because the photos are beautiful. As cooking school text book it is very thorough without being intimating. It is clear Peter Greweling knows his subject completely. I have so far used a few of the recipes, and many others have spawned new creations. I recommend it highly to anyone in the business who is not already an expert in chocolate and confections, as well as anyone who isn't a professional but wants to learn to temper like one.
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