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. more

Price Range:$36.73 to $58.50 | 4 stores
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Peter P. Greweling, The Culinary Institute of America (CIA), Hardcover, Cook's Books, Amazon, Barnes & Noble, HotBookSale.com

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title,desc	merchant	price	seeit
Chocolates and Confections: Formula,... Methods - Baking Cooking & Cookbooks - Chocolate and candy making today is undergoing a renaissance in public...	Barnes & Noble	$65 $43.87 Coupon 1 coupon available Code:No Code Required Detail: Free Shipping on orders of $25 at Barnes & Noble Expires:Jun-30-2010 Restriction:see site for more details	See it
Chocolates and Confections: Formula,... A comprehensive source of confectionery techniques and formulas Chocolate and candy making today is undergoing a...	23 reviews	$36.73 Free Shipping	See it
Chocolates and Confections: Formula,... Pages: 400, Hardcover, Wiley	Amazon 11,393 reviews	$40.95 Coupon 1 coupon available Code:No Code Required Detail: FREE Shipping on orders over $25 at Amazon. Expires:Dec-31-2010 Restriction:Some restrictions apply. See site for details.	See it
Hardcover, Chocolates and... A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create...		$58.50	See it

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ProductReviews98/100 (57 Reviews)

Recent Reviews

5/5: From: Amazon; Posted: Aug-19-2009; One of the best!; This is by far one of the most indepth and interesting books on chocolates and confections. It dives into the theory behind chocolate crystalization, the standard techniques of tempering and dipping, and some formulas on creating your...; read full review | report as inappropriate

5/5: From: Amazon; Posted: Jul-15-2009; Great book; I am just starting out as a chocolate maker and this book has been invaluable to me. It has great recipes, thorough explanations, and all the theory behind everything for when I get confused or need to modify certain ingredients or am...; read full review | report as inappropriate

5/5: From: Amazon; Posted: Jul-15-2009; Great book; I am just starting out as a chocolate maker and this book has been invaluable to me. It has great recipes, thorough explanations, and all the theory behind everything for when I get confused or need to modify certain ingredients or am...; read full review | report as inappropriate

5/5: From: Amazon; Posted: Jun-22-2009; The whole science of candy and chocolate in one book; This book includes an impressive amount of recipes, with mouth-watering pictures (for most of them). Describes all sorts of chocolate fillings, techniques for tempering, and a troubleshoot section for each subject that goes over all the...; read full review | report as inappropriate

Selected Reviews

5/5: From: Amazon; Posted: Aug-19-2009; One of the best!; This is by far one of the most indepth and interesting books on chocolates and confections. It dives into the theory behind chocolate crystalization, the standard techniques of tempering and dipping, and some formulas on creating your...; read full review | report as inappropriate