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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Hardcover – Nov 6 2012


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Customers buy this book with The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More! CDN$ 17.55

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner + The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!
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Amazon.com: 44 reviews
10 of 10 people found the following review helpful
Exactly what the book titel says.... Dec 18 2012
By D.T. Bierman - Published on Amazon.com
Format: Hardcover Verified Purchase
Which is....: a good description of the theory behind a technique, followed by a (base) recipe in both metric and american measures and percentages, in professional quantities. Base recipes are mostly extended or followed up by some (flavor) varieties. There are troubleshooting "defects" charts which give you clues on where you went wrong.

I like this book so much that I've bought this second edition (which is extended with some extras) even though I already own the first print. That one now sits on a shelve in between lots of different sugars it has forced me to buy, at work.

I use these sort of books to teach myself (a reasonably technically accomplished savory chef), some of the more in depth pastry techniques. It saves me lots of money on courses and gives me a feeling of achievement doing it this way, but the delicate nature of the main ingredients, chocolate and sugar in this case, do take quite a bit of practice to handle properly I find.
This book holds its place on my main shelve at home next to Migoya's "frozen desserts", wich has a very similar approach and layout to its own subject (also CIA). I do own some other descent pastry books by Valrhona (ecole du chocolat) and Ducasse for instance. But, in my bookcase, the way and clarity in which the recipes are initiated and presented (a table chart) can only be topped by Modernist Cuisine and they don't do the sweet stuff I'm afraid.

I'd like a similar book on dough's and batters in this format, so tips are welcome.
4 of 4 people found the following review helpful
Incredible information, but chocked full of typos. March 7 2013
By GAdblRISON - Published on Amazon.com
Format: Hardcover
I'd like to echo everything everyone here has said in regards to the information in the book, but my one complaint is that it's full of typos. Silly things, like spelling errors and repeated words and page numbers that don't seem to have been changed for the updated edition. This isn't a huge problem by any means, but maybe something to be changed for future editions?

That being said, it's an incredible book about the subject matter and a must read for anyone looking to learn more about chocolate. It still earns 5 stars.
4 of 4 people found the following review helpful
Brilliant - illustrated the food science behind recipes Feb. 23 2013
By Laura Sparrow Hood - Published on Amazon.com
Format: Hardcover Verified Purchase
I purchased Chef Greweling's book based on some recommendations. It is unique inits broad range of confections, and also discusses using certain techniques and the food science behind making a recipe work. The photographs mouth watering.

I had a rare opportunity to talk with Chef Greweling. He is compassionate in what he does.

This book cannot be compared with printing a random recipe from the Internet. There is a big difference using his professioanl recipes and most important, understanding why a simple technique such as incorporating one liquid into another has a right way to make that recipe spot on!
3 of 3 people found the following review helpful
Get this Book! Feb. 3 2013
By Marc - Published on Amazon.com
Format: Hardcover Verified Purchase
If you're serious about exploring the chocolate and confectionery arts, this is the book to get. It's a big textbook packed full of information and recipes. It explains the "why" of the process and thus gives you a foundation to build on. I own a couple other chocolate books but this one is my "go to" manual.
2 of 2 people found the following review helpful
Had to buy this textbook for school July 16 2013
By Nathan Hart - Published on Amazon.com
Format: Hardcover Verified Purchase
The price for this book full price is insane. I purchased it for half the cost of the book store price. Really cool text book though. great pictures and recipes.


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