- 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: 499,947 in Books (See Top 100 in Books)
- See Complete Table of Contents
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – 27 Mar 2007
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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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Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
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
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 mePublished on 31 July 2013 by Anna Doherty
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 morePublished on 9 Jan. 2013 by Sue K
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 morePublished on 12 Aug. 2012 by Ellino-amerikanaki
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 morePublished on 1 Mar. 2012 by Amazon Customer
This book is truely excellent, as a pastry chef im always alwaying wanting to learn new information about my craft. Read morePublished on 7 Nov. 2011 by pastry79
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 morePublished on 23 May 2011 by zulu
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
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