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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
 
 
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner [Hardcover]

Peter P. Greweling (Author), The Culinary Institute of America (CIA) (Author)
5.0 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 77.99
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Book Description

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.

From the Inside Flap

Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.

Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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5.0 out of 5 stars (4 customer reviews)
 
 
 
 
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4 of 4 people found the following review helpful
5.0 out of 5 stars Outstanding!!!, April 21 2009
By 
Margaret Jackson (Montreal, Quebec, CANADA) - See all my reviews
(REAL NAME)   
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
This book is an absolute MUST for anyone who works with chocolate or has been thinking of delving into it. Beautiful photos, incredible information including troubleshooting charts (what went wrong, why it did and how to fix it). This is THE definitive book on chocolate and confection making -- it is technical and detailed, but that is its nature and all the better for us! SO glad I bought it!!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Amazing book, May 29 2009
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This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
Hello every one I owned this book and this is one of best book which I aver had. This book is for professional usage.
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5.0 out of 5 stars Absolutely a great book. Must have if you are interested in chocolates, Sep 13 2011
This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
This is a must have if you want to know about chocolate confections. It telle you the how and why's of chocolate production problems and how to fix them. Great recipes. I am an instructor and it will come in handy for reference.
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