| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - by The Culinary Institute of America (CIA) and Peter P. Greweling |
| Any comments or suggestions, contact us and let us know what you're thinking. |
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
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