145 of 146 people found the following review helpful  Comprehensive techniques and recipes., March 30, 2007 This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover) Contents of book: cream ganaches (liquor, orange, amaretti, chai, pear, passion vanilla, habanos, hazelnut latte, etc...) , butter ganache (gingerbread, orange, raspberry, lemon, etc...), hard candies (caramels, taffies, soft caramels, toffees, etc...), sugar candies (cherry cordials, different fudges, etc...) , jellied candies (candied fruits, jellies...), and nougats. Incredible comprehensive book. Greweling takes a scientific approch to chocolate making, so you get all the science behind the everything. In that way, it is similar to a textbook. In terms of techniques, this book is a rigorous as you will find. For instance, the technique of molding chocolates is described in 18 steps and 9 pictures. Chocolate molding and dipping defects are described over 3 pages. Preventing 'broken' ganches are described over 5 pages. It talks about freezing. And so on. In terms of recipes, extremely comprehensive. 28 cream ganache recipes, 11 butter... Read more Help other customers find the most helpful reviews Was this review helpful to you?  
67 of 68 people found the following review helpful Everything You Need for Candy-Making, July 28, 2007 This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover) I've been making candy for 50 years. For the last 15, I've been trying to find out why taffy can turn into a chalky texture instead of chewy. I have gone through all my candy cookbooks and all those in the library. I have asked small commercial candymakers. Nobody could tell me. So the disappointing end of my lessons with nieces and nephews has been left dangling for years upon years. THIS BOOOK HAS THE ANSWER! (We pulled it too long, to save you the trouble of looking.) It also has tons of other information about making candies (professionals call them confections), with good recipes. You can use as little or as much of the text as you like - even if you just use the recipes, your homemade fondant, fudge, nougat, taffy, brittles, and yes your chocolates will be very good indeed. I'm very glad Amazon has the book at a discount. I started dipping into a library copy, and found myself marking about every other page to make notes from, and decided I ought to buy the whole... Read more Help other customers find the most helpful reviews Was this review helpful to you?
60 of 61 people found the following review helpful Yup, March 24, 2007 This review is from: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover) This is a hefty tome that covers virtually every base out there with regards to candy making. Sure, it says "chocolate" in the title, but you'll find enough info on gummis, gels, marshmallows, nougats, caramels and nut pastes to start your own little candy empire. It's expensive, but I've never seen such a thorough discussion of the properties of agar anywhere else, and it's well printed and well bound. I learned at least 10 new things in the first five minutes worth of flipping through the pages at random, so I consider it a wise investment. Help other customers find the most helpful reviews Was this review helpful to you? |
