Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America (CIA)
List Price:
Our Price: $36.17
You Save: $28.83 (44%)
Availability: Usually ships in 1-2 business days
Category: Book
See more book details and other editions
Book Summary Information
Author: Peter P. Greweling, The Culinary Institute of America (CIA)Edition: Hardcover
Audio: 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: Everything you need to know about confections.
Summary: 5 Stars
This book is an invaluable resource on all things confections. It starts with several chapters on the process of making chocolates. This covers in details how chocolate is made from bean to bar, followed swiftly by details of all the main methods of tempering chocolate. Then the fun really starts with lots of information on making ganache and the ratios required. But wait, the book doesn't just stop with chocolate, it then goes into great details of all confections, hard candies, jellies, everything a sweet makers heart could desire.
The majority of books that I've found on making chocolates have been American and, as such, the measurements have often been in cups requiring extra work to transform to metric. This book has all recipes in three forms, metric, imperial and a ratio column . The ratio column being in percentage so you can have a starting point to when you want to increase or decrease the batch size (as the book says however you will need to experiment when you change batch sizes but at least you get to try the results).
The book is written in a thoroughly engaging way and I recommend it to all would be chocolate makers or any confection maker. It's a most valuable resource.
More Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner reviews:
1 2 3 4 5 6 7 8 9 10
1 2 3 4 5 6 7 8 9 10
Cooking, Food & Wine Books
Book Subjects
- Arts & Photography
- Audiobooks on Cassette
- Audiobooks on CD
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- e-Books
- Engineering
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Medicine
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
Most talked about in A Cut Above The Rest: Fantastic Cuisine
Balsamic Vinegar Cookbookby Meesha Halm
William Morrow Cookbooks; Published: 1997-04-09; Hardcover; Book
Best price: $39.82
Live, Love, Eat!: The Best of Wolfgang Puckby Wolfgang Puck
Gramercy; Published: 2006-09-05; Hardcover; Book
Best price: $6.50
Price in other shops:
The Complete Keller: The French Laundry Cookbook & Bouchonby Thomas Keller
Artisan; Published: 2006-09-30; Hardcover; Book
Best price: $63.00
Price in other shops:
Everyday Rawby Matthew Kenney
Gibbs Smith; Published: 2008-03-28; Paperback; Book
Best price: $10.88
Price in other shops:
Hors d'Oeuvresby Victoria Blashford-Snell, Eric Treuille
DK ADULT; Published: 2007-04-30; Paperback; Book
Best price: $7.80
Price in other shops:
The Williams-Sonoma Collection: Dessertby Abigail Johnson Dodge
Free Press; Published: 2002-06-05; Hardcover; Book
Best price: $5.93
Price in other shops:
Breakfasts & Brunches (Culinary Institute of America)by The Culinary Institute of America
Lebhar-Friedman Books; Published: 2005-08-25; Hardcover; Book
Best price: $23.10
Price in other shops:
Tapas: A Taste of Spain in Americaby Jose Andres, Richard Wolffe
Clarkson Potter; Published: 2005-11-08; Hardcover; Book
Best price: $21.34
Price in other shops:
Advanced Bread and Pastryby Michel Suas
Delmar Cengage Learning; Published: 2008-04-04; Hardcover; Book
Best price: $55.00
Price in other shops:
Nobu Westby Nobu Matsuhisa, Mark Edwards
Andrews McMeel Publishing; Published: 2007-03-01; Hardcover; Book
Best price: $17.37
Price in other shops:
Similar books summaries and other product reviews
Chocolate Decorationsby Jean-Pierre Wybauw
Lannoo International; Published: 2007-08-15; Hardcover; Book
Best price: $54.98
Price in other shops:
Chocolate Obsession: Confections and Treats to Create and Savorby Michael Recchiuti, Fran Gage
"Stewart, Tabori and Chang"; Published: 2005-09-01; Hardcover; Book
Best price: $12.99
Price in other shops:
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Editionby Bo Friberg
Wiley; Published: 2002-03-05; Hardcover; Book
Best price: $40.10
Price in other shops:
Frozen Dessertsby The Culinary Institute of America (CIA), Francisco J. Migoya
Wiley; Published: 2008-08-25; Hardcover; Book
Best price: $31.98
Price in other shops:
The Advanced Professional Pastry Chefby Bo Friberg
Wiley; Published: 2003-02-21; Hardcover; Book
Best price: $40.73
Price in other shops:
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolateby Robert Steinberg, John Scharffenberger
Hyperion; Published: 2006-11-14; Hardcover; Book
Best price: $7.38
Price in other shops:
Fine Chocolates: Great Experienceby Jean-Pierre Wybauw
Uitgeverij Lannoo Nv; Published: 2006-08-25; Hardcover; Book
Best price: $55.85
Price in other shops:
Baking and Pastry: Mastering the Art and Craftby The Culinary Institute of America
Wiley; Published: 2009-05-04; Hardcover; Book
Best price: $44.10
Price in other shops:
Truffles: 50 Deliciously Decadent Homemade Chocolate Treatsby Dede Wilson
Harvard Common Press; Published: 2006-09-15; Hardcover; Book
Best price: $7.50
Price in other shops:
Making Artisan Chocolatesby Andrew Garrison Shotts
Quarry Books; Published: 2007-01-01; Paperback; Book
Best price: $15.67
Price in other shops: