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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
by Peter P. Greweling
Edition: Hardcover

4 of 4 people found the following review helpful
5.0 out of 5 stars mind blowing !, 7 Nov. 2011
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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