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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
enlarge	Authors: Peter P. Greweling, The Culinary Institute Of America (cia) Publisher: Wiley Category: Book List Price: ~~$65.00~~ Buy New: $37.32 You Save: $27.68 (43%) New (38) Used (13) from $35.94 Avg. Customer Rating: 44 reviews Sales Rank: 5948 Media: Hardcover Number Of Items: 1 Pages: 400 Shipping Weight (lbs): 4 Dimensions (in): 11 x 8.5 x 1.4 ISBN: 0764588443 Dewey Decimal Number: 641.3374 EAN: 9780764588440 ASIN: 0764588443 Publication Date: March 6, 2007 Availability: Usually ships in 1-2 business days Condition: BRAND NEW

Editorial Reviews: Product Description 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.

Customer Reviews: Read 39 more reviews... Can't Wait to get started on these recipes! October 20, 2008 Great Book! If you're looking for the hard to find ingredigents ie Invert Sugar try pastrychef.com. Excellent Chocolate Choice October 14, 2008 This book is a gold mine of technics and recipes for chocolate lovers. There are multiple time saving technics and clear instructions. From beginners to experienced candy makers, the information contained will inspire. Wonderful combination of theory and practicality October 11, 2008 I have literally been looking for a bit of information on sugar crystal candy for years, and I found it here. It was well stated and understandable. Wonderful book. Perhaps not for the person looking for pages and pages of recipes, but certainly for the person who wants to go behind the recipes, this is the place. very nice work October 7, 2008 All you need to know about chocolate is in this book. It gives a review of all topics related and explains why chocolate is such an special ingredient in culinary arts. a superb handmade chocolates book September 25, 2008 Superb handmade and production based artisanal chocolate book. Everything under the sun and more. The recipes and techniques are outstanding. The flavor combos are delicious. I highly recommend this book to anyone interested in chocolate making or a budding pastry chef or chocolatier.

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