FREE Delivery in the UK.
Temporarily out of stock.
Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we dispatch the item.
Dispatched from and sold by Amazon. Gift-wrap available.
+ £2.80 UK delivery
Used: Very Good | Details
Condition: Used: Very Good
Comment: Over 2 million items sold. Fast dispatch and delivery. Excellent Customer Feedback. Most items will be dispatched the same or the next working day.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 4 images

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

4.8 out of 5 stars 16 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Hardcover
"Please retry"
£157.99
£90.30 £35.30
£157.99 FREE Delivery in the UK. Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your account will only be charged when we dispatch the item. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
  • +
  • Frozen Desserts: A Comprehensive Guide for Food Service Operations
Total price: £203.21
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



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: 499,947 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.


Customer Reviews

4.8 out of 5 stars
Share your thoughts with other customers

Top Customer Reviews

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.
Comment 72 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
1 Comment 57 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
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.
Comment 13 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews


Look for similar items by category


Feedback