10 of 10 people found the following review helpful
The chocolatiers' bible,
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (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.