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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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Authors: Peter P. Greweling, The Culinary Institute Of America (cia)
Publisher: John Wiley & Sons
Category: Book

List Price: ~~Ł39.99~~
Buy New: Ł23.93
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Rating: 5.0 out of 5 stars

2 reviews
Sales Rank: 95733

Media: Hardcover
Number Of Items: 1
Pages: 400
Shipping Weight (lbs): 4
Dimensions (in): 11 x 8.5 x 1.4

ISBN: 0764588443
Dewey Decimal Number: 641.3374
EAN: 9780764588440
ASIN: 0764588443

Publication Date: March 27, 2007
Availability: Usually dispatched within 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.

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Customer Reviews:

5 out of 5 stars

An invaluable source of information May 27, 2008
2 out of 2 found this review helpful

I'm a pretty good cook but I had never dared to tackle making chocolates until recently.

It was one of two books I bought to help me into the world of the amateur chocolatier and thank goodness it was. With detailed information on not only the 'how' but also the 'why' of every step of making chocolates this book has given me the insight, inspiration and courage to produce my own handmade chocolates, including how to make the various centres I'd only ever tasted in shop bought sweets before.

This book includes easily followed recipes and sumptuous photography that you'd want your own confections to match. The science in making confectionery is also explained and this information is what has helped me, so far, avoid making any huge mistakes. A brief mention is made of the tools required to achieve the desired results, although one or two of them are actually quite pricey and more the purview of the professional confectioner or really ardent (not to mention cash rich) amateurs.

What makes me rate this book 5 stars is it's breadth of coverage - it not only details chocolate making but also jellies, hard candy and even starch moulding (I've figured out how to make jelly babies now!!) and this has meant I've been able to branch out into confections I hadn't even considered before.

A great place to start from, then, and an ever present reference now I'm becoming more experienced in confectionery. The price is totally justified - this is a must buy for every amateur confectioner or those seriously considering starting in this career path.

5 out of 5 stars

Everything you need to know about confections. June 29, 2007
17 out of 17 found this review helpful

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.