Binding: Hardcover
ASIN: 0764588443
Manufacturer: Wiley
Average Customer Review: (From 34 total reviews)
List Price: $65.00
Amazon Price: $36.45 (32 new 15 used available)
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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

Great Valentine’s Day Gift by J. Carter
My wife wanted this for Valentine’s Day. It went over swimmingly. She’s a bit of a cooking freak. I can’t vouch for the contents of this book, but it’s managed to give her ambitions to be an artisan chocaltier.

Excellent book by Michael J. Evans
Excellent book. Lots of technical detail for those readers who enjoy such information. The recipes are not for the faint-of-heart, and some should be considered “expert” level. All will take plenty of practice to perfect. Nevertheless, this is one of the best books I have on making chocolates.

First rate book from first rate chef by Angela
Chef Peter Greweling is THE source for all things confectionery. He has devoted his study to candy-making and if you cannot find yourself in his classroom, this book is the next best thing. Geared toward the working professional more than the casual at-home cook, but attainable for most skill levels due to thorough and thoughtful explanations of the processes that must be controlled in order to be successful with ingredients like sugar and chocolate. Highly recommended.

Professional and Educational by S. Nisch
I purchased Chocolate and Confections because I wanted to learn more about making my own chocolates and candies….I found this book to be not only professional in the best sense of the word, but also very educational. The procedures and techniques throughout this book from tempering chocolate to the right tools and equipment is not only helpful but useful and very straightforward. I recommend this book to any pastry chef who is serious about advancing their own skills.

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