Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling and The Culinary Institute of America

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Notes about Recipes in this book

  • Marshmallows

    • cespitler on November 03, 2012

      This is my go to recipe for marshmallows. It always feels like a weird science experiment and there's always a moment when I think that it's not going to come together, but it always does. They turn our beautifully. I often use pomegranate molasses with a drop of red food coloring and always get rave reviews. The coffee flavor is pretty great, too.

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Reviews about this book

  • Baking Bites

    This book is definitely for the more adventurous and more advanced home chef because the formulas require a lot of precision and a little patience to put together.

    Full review
  • ISBN 10 0764588443
  • ISBN 13 9780764588440
  • Published Mar 27 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons Inc
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

2008 IACP Award Winner!

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.

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