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Chocolates and Confections at Home with The Culinary Institute of America Hardcover – December 30, 2009


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Chocolates and Confections at Home with The Culinary Institute of America + The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!
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Product Details

  • Series: at Home with The Culinary Institute of America (Book 2)
  • Hardcover: 304 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (December 30, 2009)
  • Language: English
  • ISBN-10: 0470189576
  • ISBN-13: 978-0470189573
  • Product Dimensions: 10.4 x 9.8 x 1 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #34,552 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Product Description

Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.

  • Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
  • Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
  • Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

Recipe Excerpts from Chocolates and Confections at Home


Marshmallows

Caramel Apples

Sesame-Ginger Truffles

Review

'...includes keys to success for each recipe...which should enable you to become a chocolatier par excellence in your own kitchen.' (Culinarialibris.com, April 2011).

More About the Author

Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.


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Customer Reviews

4.8 out of 5 stars
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See all 62 customer reviews
I found the techniques and instructions very clear and easy to follow.
Holy_Handgrenade
This book is really all you need to know about Chocolates and candy making at home.
Lily
Outstanding chocolate reference book for anyone wanting to learn to make chocolate.
K. Alley

Most Helpful Customer Reviews

75 of 80 people found the following review helpful By LickyLicky on April 25, 2010
Format: Hardcover Verified Purchase
I have a lot of cookbooks, many of which are candy and dessert books. I've been freelance (just do it!!) cooking for most of my life, including having made pull-taffy with my mom as a child. Over the years, I have had good and bad luck with various attempts at candymaking. Some of my divinity comes out perfect, some is dry. Pralines that are creamy, some that are grainy. Fudge that is perfectly made and some that is hard and short. What gives? This book does. It has a full explanation of all techniques to be used at the beginning of each chapter, before you even get to the recipes. This is great because it helps you resist the temptation to just jump into trying something; after all, it must be important for you to know a technique if they tell you before they give you the recipe in which you will use that technique. It actually repeats everything for you because before the recipes, it goes through the entire process without measurements so that you can't make it at that point! I found that I actually read the entire book, cover to cover, before even attempting anything. My chocolate tempered perfectly, which was the first thing I did. Next will be either cherry cordials or maybe more divinity.
I feel much more confident in my ability to create perfect confections. Perfect every time. There are also a lot of recipes for confections I'd never considered, as well as ones I'd never heard of. All because I don't just know what I want to do, but how to do it, and why it works. Lots of history, interesting asides, and very clear instructions. All in all, a definite must-have.
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18 of 19 people found the following review helpful By Qookie Queen on November 16, 2010
Format: Hardcover Verified Purchase
I'm a candy-making noob, but this book enables newbies like me to turn out professional-looking treats. The sections are logical, easy to follow, and provide all manner of tips and scenarios to head off potential disasters. I've tried four recipes so far -filled chocolates, divinity, rochers and Turkish delight- ; only the delight defeated me (I'll be trying again to get it right, but the waste of pistachios made me weep). The other three turned out perfectly. I won't say the feeling was like the high I got when I baked my first loaf of bread, but it was close. I'll be going through all of the recipes eventually. This is a great cookbook!
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17 of 18 people found the following review helpful By Matthew Good on November 5, 2010
Format: Hardcover
This book is very easy to understand. I am able to make anything in the book at home. Many of the books I have seen call for ingredients that are very hard to get or some of the steps are missing vital parts. This book has all of the little steps you need to do to ensure that the recipe comes out great. The pictures are also very nice. As a chef I am very happy that I have this book in my collection.
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12 of 12 people found the following review helpful By Kindle Customer on March 24, 2011
Format: Hardcover Verified Purchase
I highly recommend this book. Besides the great recipes and plenty of beautiful photographs, this book explains what to do when things go wrong. While other books I have also explain how to temper chocolate, they end with "test for temper". This book goes into what to do when the chocolate is NOT tempered and how to easily fix it.

The first recipe I tried was the peanut butter cups (level 3 in difficulty) and they came out beautifully the first time. My family loved them, although they do not like Reese's peanut butter cups. They really noticed the difference in flavor when quality ingredients are used.

If I could only have one chocolate book, this would be IT.

On a little side note, before I started making chocolates, I was concerned about the amount of wasted chocolate, but I solved the problem by "cleaning" my chocolate bowl with hot milk--delicious. Also, leftover peanut butter filling tastes wonderful over vanilla ice cream.
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8 of 8 people found the following review helpful By Holy_Handgrenade on December 12, 2010
Format: Hardcover
I just picked this book up a few days ago specifically for chocolates and truffles. I found the techniques and instructions very clear and easy to follow. This is not a normal cookbook in that the first part of the book covers the techniques and the overall "whys" of how to make candy. Just before you get into any recipes, the author goes over all the techniques that would be required and what to do when there are mistakes, as well as covering some of the pitfalls. Each recipe is very thorough and easy to follow. At the end of the recipe there are also some "troubleshooting" and tips. So if you find yourself in a situation like the single reviewer that rated this book poorly, the answers are in the book and clearly explained prior to the recipes. I have yet to move on to the nougats and other recipes in this book but after trying out 3 of the recipes for truffles, I can only imagine how awesome the other recipes will turn out.
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6 of 6 people found the following review helpful By V. F. on February 3, 2011
Format: Hardcover Verified Purchase
I bought this book mostly for the various truffle recipes it contained, but I'm very excited about all of its offerings now that I've had a chance to glance through it. Each section has a great introduction which includes detailed instructions about the techniques involved in the recipes that follow. In fact, using the tempering instructions in this book, I have finally been consistently successful in tempering my chocolate!

Even if you don't need a lot of new recipes, the techniques alone would make this a good book, but who can resist peanut butter balls dipped in chocolate (Buckeyes), candied fruit (which I never even thought about trying before, but now I'm excited to make), green tea truffles, etc. Such a good book!
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