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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – 27 Mar 2007


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Product details

  • Hardcover: 400 pages
  • Publisher: John Wiley & Sons; 1 edition (27 Mar. 2007)
  • Language: English
  • ISBN-10: 0764588443
  • ISBN-13: 978-0764588440
  • Product Dimensions: 22.6 x 3.3 x 28.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 239,795 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

About the Author

PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Societe Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997. Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.8 out of 5 stars
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Most Helpful Customer Reviews

72 of 72 people found the following review helpful By Huw Jenkins on 29 Jun. 2007
Format: Hardcover
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.
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57 of 57 people found the following review helpful By M. Grady on 27 May 2008
Format: Hardcover Verified Purchase
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.
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10 of 10 people found the following review helpful By Catherine Mason on 26 Nov. 2010
Format: Hardcover
As a beginner chocolatier looking for a book to supplement my limited training, I researched the subject online before buying this book. It exceeded my expectations by several orders of magnitude, and is one of the best reference books (in any subject) I've ever come across. It is detailed, thorough and broad in scope, and is also beautifully written, with great clarity and precision.

I refer to it constantly, and whenever I've had a problem with my own chocolate making, Peter Greweling has had the answer. The book is well-designed and laid out. I find the trouble-shooting sections particularly helpful and I also appreciate the theoretical information provided. The writer has the rare capacity to explain quite complex scientific material in a clear and concise manner and has given me an understanding of the theory that helps me to improvise and develop my own recipes with minimal errors along the way.

The photographs are also excellent, both in content and style. There are enough of them to inspire but not so many as to make them feel like padding. The photo sequences taking the reader step by step through some of the lengthy procedures are clear and helpful, and the overall production standards of the book are consistently high.

In short, essential reading for anyone serious about making chocolates and other confectionery.
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7 of 7 people found the following review helpful By bigash74 on 7 Sept. 2010
Format: Hardcover
This was a present for my wife. she is an amateur cake maker, but has recently moved into confectionery. She had previously bought books on chocolate and fudge making which in themselves were good as recipe books, but she wanted to know a bit of the science behind confectionery. After a bit of research (and reading other reviews on Amazon) I decided to buy her this book - she hasn't put it down for weeks!
She says it is the most in depth confectionery book she has ever seen - it not only has great recipes, but it also explains EVERYTHING about the hows and whys of the science of cooking and making chocolates, jellies etc, right down to the molecular structures, temperature and humidity. 5 stars any day of the week!
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4 of 4 people found the following review helpful By pastry79 on 7 Nov. 2011
Format: Hardcover
This book is truely excellent, as a pastry chef im always alwaying wanting to learn new information about my craft. This book is great if you wish to learn all the theory about chocolate and the sceince you need to know about your craft, so why things go wrong and the reasoning behind the problem.

Apart from that the recipes and photos of the chocolate are stunning. A couple of great sections in the recipes are that they give you portion guide of how many they make so all you need to do is alter them easliy if you want to make less. The other great part of the book tell you the percentages of each ingriedent in the recipes. I have never seen this before , it is brilliant if you are going to make chocolates to sell as helps so much with ingreidents lists.

Over all a great book for learning, maybe a bit advanced if you just want to make simple chocolates and also is in Amercian so may find it a bit confusing if you don't know the translations of bittersweet chocolate etc, but personal think the book ROCKS !
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