| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - by The Culinary Institute of America (CIA) and Peter P. Greweling |
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The ultimate how to book for the serious chocolate maker or candy maker. Steeped in science
and practical step by step instructions this book is 400 pages of serious information. The chefs at
the Culinary Institute outdo themselves and leave little to chance.
The book covers everything and at times can bog down in scientific minutiae. That being said if
learning about the chemical properties of different ingredients isn't your thing you can study the
recipes and get down to some serious candy making here. The section on making proper
marshmallow alone is worth the price of the book. Add to that nougats, gummis and the world of
chocolate you have yourself an indispensable reference book. I would guess, although
professional pride might force many to deny it, that this book has already become part of the
library of the vast majority of those working in the business today.
The chocolate section is laden with multiple recipes for all different types and flavors of
ganaches. The author also goes into great detail about what can go wrong when making sweets
and is so precise you get the feeling that anything is possible if you just follow his sage advice.
The photography is gorgeous and the book is a sturdy hard cover worthy of any serious
confectioners bookshelf.
If you are interested in learning more about this book you can read further reviews at Amazon,
just hit the link below
and practical step by step instructions this book is 400 pages of serious information. The chefs at
the Culinary Institute outdo themselves and leave little to chance.
The book covers everything and at times can bog down in scientific minutiae. That being said if
learning about the chemical properties of different ingredients isn't your thing you can study the
recipes and get down to some serious candy making here. The section on making proper
marshmallow alone is worth the price of the book. Add to that nougats, gummis and the world of
chocolate you have yourself an indispensable reference book. I would guess, although
professional pride might force many to deny it, that this book has already become part of the
library of the vast majority of those working in the business today.
The chocolate section is laden with multiple recipes for all different types and flavors of
ganaches. The author also goes into great detail about what can go wrong when making sweets
and is so precise you get the feeling that anything is possible if you just follow his sage advice.
The photography is gorgeous and the book is a sturdy hard cover worthy of any serious
confectioners bookshelf.
If you are interested in learning more about this book you can read further reviews at Amazon,
just hit the link below
