Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America (CIA)
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Book Summary Information
Author: Peter P. Greweling, The Culinary Institute of America (CIA)Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-03-06
ISBN: 0764588443
Number of pages: 400
Publisher: Wiley
Product features:
- ISBN13: 9780764588440
- Condition: USED - VERY GOOD
- Notes:
- Click here to view our Condition Guide and Shipping Prices
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:
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