Vous voulez voir cette page en français ? Cliquez ici.


or
Sign in to turn on 1-Click ordering.
or
Amazon Prime Free Trial required. Sign up when you check out. Learn More
More Buying Choices
Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

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

Peter P. Greweling , The Culinary Institute of America (CIA)
5.0 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 78.95
Price: CDN$ 49.50 & this item ships for FREE with Super Saver Shipping. Details
You Save: CDN$ 29.45 (37%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 3 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Want it delivered Wednesday, May 22? Choose One-Day Shipping at checkout.
There is a newer edition of this item:
Chocolates and Confections at Home with The Culinary Institute of America Chocolates and Confections at Home with The Culinary Institute of America 5.0 out of 5 stars (4)
Currently unavailable

Book Description

Feb 26 2007
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.

Frequently Bought Together

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner + The Art of the Chocolatier: From Classic Confections to Sensational Showpieces + Making Artisan Chocolates
Price For All Three: CDN$ 119.65

Show availability and shipping details

  • In Stock.
    Ships from and sold by Amazon.ca.
    This item ships for FREE with Super Saver Shipping. Details

  • The Art of the Chocolatier: From Classic Confections to Sensational Showpieces CDN$ 49.50

    In Stock.
    Ships from and sold by Amazon.ca.
    This item ships for FREE with Super Saver Shipping. Details

  • Making Artisan Chocolates CDN$ 20.65

    In Stock.
    Ships from and sold by Amazon.ca.
    Eligible for FREE Super Saver Shipping on orders over CDN$ 25. Details


Customers Who Bought This Item Also Bought


Product Details


Product Description

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.

From the Back Cover

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
—Norman Love, Chef and President, Norman Love Confections

"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."
—Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker

"The most complete chocolate and confections book that I have come across in my 35 years in the business… complete with great traditional and innovative recipes, easy-to-follow explanations, and great pictures."
—Biagio Settepani, Pasticceria Bruno

"This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence."
—Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America

"Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy-to-understand subject. His complete explanations of his formulae and methods are easy to follow."
—Terry Richardson, Richardson Researches, Inc.

"Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom."
—Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company

"An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed."
—Mel Warnecke, Warnecke Technical, Inc.


Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

4 star
0
3 star
0
2 star
0
1 star
0
5.0 out of 5 stars
5.0 out of 5 stars
Most helpful customer reviews
6 of 6 people found the following review helpful
5.0 out of 5 stars Outstanding!!! April 21 2009
Format: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!!
Was this review helpful to you?
4 of 4 people found the following review helpful
5.0 out of 5 stars Amazing book May 29 2009
Format: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.
Was this review helpful to you?
2 of 2 people found the following review helpful
5.0 out of 5 stars Awesome Book April 15 2011
Format:Hardcover
I would highly recommend this book to anyone interested in making chocolates at home! My daughter is currently enrolled in NSCC and is taking her baking and pastry arts course. This book has helped her immensely. She used a few of the recipes for her skills competition and came in 6 overall across Nova Scotia! Not bad for a 1st year student!
Was this review helpful to you?
Want to see more reviews on this item?

Listmania!


Look for similar items by category


Feedback


Amazon.ca Privacy Statement Amazon.ca Shipping Information Amazon.ca Returns & Exchanges