Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America (CIA)
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Book Summary Information
Author: Peter P. Greweling, The Culinary Institute of America (CIA)Edition: Hardcover
Published: 2007-03-06
ISBN: 0764588443
Number of pages: 400
Publisher: Wiley
Book Reviews of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Book Review: Brilliant!
Summary: 5 Stars
THIS is what I've been looking for. I used the library to review almost every "Chocolate" book available, the only ones that weren't available were this one and Making Artisan Chocolates by Andrew Garrison Shotts, so I went ahead and ordered them. Lucky for me, they both turned out to be winners. This book in particular is a must-have for any serious chocolatier. It explains all the reasons why things work the way they do and how to correct defects, as well as provides many excellent recipes for both traditional favorites and contemporary treats (wasabi-raspberry truffle, anyone?) and the techniques to make them. It treats the reader like a professional while at the same time giving us the information we might not have if we aren't. I will turn to this book again and again... and again.
Summary of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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.Chocolate Books
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