Chocolates and Confections: Formula, Theory, and Technique for the Artisan ConfectionerHardback
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- Publisher: John Wiley & Sons Ltd
- Format: Hardback | 544 pages
- Dimensions: 228mm x 280mm x 44mm | 2,359g
- Publication date: 4 January 2013
- Publication City/Country: Chichester
- ISBN 10: 0470424419
- ISBN 13: 9780470424414
- Edition: 2, Revised
- Edition statement: 2nd Revised edition
- Sales rank: 32,466
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. * Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations * Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars * Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley
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Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home with the Culinary Institute of Americaca. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
By Carol 16 Jan 2014
I just love this book, and I cannot wait to make some of the chocolates.
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.
Back cover copy
Praise for "Chocolates and Confections" "Peter Greweling's "Chocolates and Confections, Second Edition" is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well-honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts."--Harold McGee, Author, "On Food and Cooking: The Science and Lore of the Kitchen" "This insightful book can be regarded as the bible for serious chocolate artisans--or anyone who wishes to become one. A must-have resource for every chocolatier that showcases Peter Greweling's approach to research, dedication to quality, and passion for his craft."--Dieter G. Schorner, CMB, CHE, Professor at The Culinary Institute of America "For professional and aspiring chocolatiers, "Chocolates and Confections, Second Edition" is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!"--Christopher Elbow, Owner and Chocolatier, Christopher Elbow Artisanal Chocolates "Peter Greweling has written 'the manual' for candy makers. This book guides you through all aspects of chocolate-and-candy making, with precise instructions, and makes the scientific process easy to understand."--Andrew Shotts, Chef, chocolatier, and author of "Making Artisan Chocolates" "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses."--Norman Love, Chef and President, Norman Love Confections
When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners. This edition is beautifully illustrated throughout with 250 full-color photographs of ingredients, step-by-step techniques (from tempering chocolate to candying fruit), and finished chocolates and confections. 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, and information on packaging and storage. You'll find chapters on every confectionery type, including cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers, as well as an all-new chapter on American-style layered candy bars. The book includes nearly 200 formulas for classic confections like marzipan, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates and Confections demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations.
Table of contents
Chapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: Butter Ganache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9: Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: Sugar Densities Appendix B: Confectionery Work Areas