Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America
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Book Summary Information
Author: Peter P. Greweling, The Culinary Institute of AmericaEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
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: Comprehensive techniques and recipes.
Summary: 5 Stars
Contents of book: cream ganaches (liquor, orange, amaretti, chai, pear, passion vanilla, habanos, hazelnut latte, etc...) , butter ganache (gingerbread, orange, raspberry, lemon, etc...), hard candies (caramels, taffies, soft caramels, toffees, etc...), sugar candies (cherry cordials, different fudges, etc...) , jellied candies (candied fruits, jellies...), and nougats.
Incredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook.
In terms of techniques, this book is a rigorous as you will find. For instance, the technique of molding chocolates is described in 18 steps and 9 pictures. Chocolate molding and dipping defects are described over 3 pages. Preventing 'broken' ganches are described over 5 pages. It talks about freezing. And so on.
In terms of recipes, extremely comprehensive. 28 cream ganache recipes, 11 butter ganache. And that's only up to p173 out of 375. Because of the emphasis on technique and science, this book teaches you to teach yourself. That's the real beauty of the book.
On top of it all, the photography is beautiful.
In terms of difficulty level, I think it's for all levels. A true beginner can skip through the science and just just try out a few recipes. An advanced chocolatier can still find useful information in the tips and recipes. In terms of ingredients, some of the ingredients in some recipes are tough to find for beginners (invert sugar, invertase, co2 cartridges), but a beginner can still pick through and find a recipe to make.
Must have for the serious chocolatier. Compared to other books, Jean-Pierre Wybauw's book is similar in its 'science and technical' nature, covering similar but not always exactly the same stuff. These two books are complementary, and both excellent. It is also complementary to Shott's book, which is less scientific and slightly less on technique, but has very nice recipes and a little cheaper.
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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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