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

Peter P. Greweling , The Culinary Institute of America (CIA)
4.8 out of 5 stars  See all reviews (16 customer reviews)
RRP: 157.99
Price: 70.34 & FREE Delivery in the UK. Details
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 4.8 out of 5 stars (4)
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Book Description

27 Mar 2007
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Frequently Bought Together

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner + Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections + Couture Chocolate: A Masterclass in Chocolate
Price For All Three: 101.23

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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: 3.4 x 22.9 x 28.6 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Bestsellers Rank: 282,551 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
4.8 out of 5 stars
Most Helpful Customer Reviews
57 of 57 people found the following review helpful
5.0 out of 5 stars An invaluable source of information 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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72 of 72 people found the following review helpful
5.0 out of 5 stars Everything you need to know about confections. 29 Jun 2007
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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10 of 10 people found the following review helpful
5.0 out of 5 stars The chocolatiers' bible 26 Nov 2010
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
5.0 out of 5 stars Possibly the best book in it's field! 7 Sep 2010
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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13 of 14 people found the following review helpful
5.0 out of 5 stars Excellent Book on Chocolates 10 Mar 2010
By TT1955
This is an outstanding book in the art of chocolate and confectionery making. The book features chapters on ingredients as well as equipment, different types and flavours of chocolate ganache, crystalline and non-crystalline sugar confections, and gelatine products. This book is also excellent in fundamental techniques in chocolate and confectionery making and contains over 150 formulas for classic confections. The book covers a comprehensive list of defects in the chocolate and sugar products to troubleshoot the making processes. Each recipe is given in metric and empirical units as well as percentages for given ingredients. The recipes can be used in small and large scale chocolate and confectionery making process. The author's descriptions of methods and formula are easy to understand. The quality of the photographs in the chapters are very good and the details given are easy to follow and very comprehensive. I recommend this book to anyone interested in this fine art and craft.
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Most Recent Customer Reviews
5.0 out of 5 stars The best book for chocolate confections
Along with this book I bought several other chocolate books so I can't but compare.
This one is my 2nd favourite after "Cooking with Chocolate". Read more
Published 8 months ago by alphaprior
3.0 out of 5 stars Probably good but not for a beginner
There is a lot of detail in this book, too much to take in if your only a beginner. Very big book full of techniques and explainations. Too technical for me
Published 13 months ago by Anna Doherty
5.0 out of 5 stars The last confectionery book I'll ever need
An amazing book - this has so much more detail that I'll ever need. The three recipes I've tried so far have been fantastic, and the level of detail given means I'll be happy to... Read more
Published 19 months ago by Joy McMillan
5.0 out of 5 stars A class act
A class act in just about every way possible: the binding, the photos, the page design, the writing, the selection of recipes, the breadth of the information, the paper ... Read more
Published on 12 Aug 2012 by Ellino-amerikanaki
4.0 out of 5 stars Great book but slightly intimidating
I do love this book, it's beautiful and is great to read and informative. I do find the recipes a bit daunting as most of them make huge batches. Read more
Published on 1 Mar 2012 by Lewis Nguyen
5.0 out of 5 stars mind blowing !
This book is truely excellent, as a pastry chef im always alwaying wanting to learn new information about my craft. Read more
Published on 7 Nov 2011 by pastry79
5.0 out of 5 stars budding chocolatiers - you need this!
This is a wonderful book for professional and amateur chocolatiers alike and must for chocoholics. It is all about chocolate making not recipes using chocolate. Read more
Published on 23 May 2011 by zulu
5.0 out of 5 stars Excellent book
This is an excellent and comprehensive book.
Large and in some cases top-end / advanced coverage but
worth the money and very useful to have ready to hand
for any... Read more
Published on 4 Feb 2011 by BobVee
5.0 out of 5 stars Brilliant
This book delivers what it says!
I was flabbergasted when i sat down to read, so much to learn, so much to try, and so much help it gave! Read more
Published on 5 Jan 2011 by Kristian
4.0 out of 5 stars Technical information for the choclatier
This is a book full of lovely chocolate recipes beautifully photographed. Just right for the professional confectioner. Read more
Published on 11 Nov 2010 by M. G. Rogers
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