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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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).
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Most Helpful Customer Reviews
66 of 71 people found the following review helpful
By LickyLicky
Format:Hardcover|Amazon 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.
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.
14 of 15 people found the following review helpful
By Qookie Queen
Format:Hardcover|Amazon 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!
14 of 15 people found the following review helpful
By Matthew Good
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Chocolates and Confections.
This book is very informative and I have learned a lot. There are certain processes and techniques that I never knew about Chocolate that came in very handy. Read more
Published 1 month ago by cat perry
5.0 out of 5 stars
An Excellent and Elegant Gift
The Culinary Institute has put its inimitable stamp on this book full of gloriously illustrating photography and well and clearly written descriptions and directions.
Published 2 months ago by Carolyn Ogden
2.0 out of 5 stars
Really?!
The book itself is very nice and helpful. BUT, maybe package it a little better?! The book came in a really big box, and I could hear it rattle around. Read more
Published 2 months ago by Cupcakes
5.0 out of 5 stars
Get this book!
Finally, a step by step book showing me how to make those wonderful candies and pleasure food. All I needed was a good candy themometer.
Published 3 months ago by La Belle Aurore
5.0 out of 5 stars
Great Book
This book is really all you need to know about Chocolates and candy making at home. Inside are great pictures, too
Published 3 months ago by Lily
3.0 out of 5 stars
Ehh
I was hoping it would give me clear instructions on making chocolate - it has recipes but too much specialty things and no basics for beginners
Published 4 months ago by Mr. Michael C. Hand
5.0 out of 5 stars
Outstanding chocolate reference
Outstanding chocolate reference book for anyone wanting to learn to make chocolate. The recipes range in difficulty from easy to hard so it gives a good range of practice to... Read more
Published 4 months ago by K. Alley
5.0 out of 5 stars
Great Gift
This was a gift for our son, he really wants to learn all there is to know about chocolate. Hopefully we'll be getting samples to try. Read more
Published 4 months ago by mogran
5.0 out of 5 stars
Chocolates and Confections
Am still reading this book. It looks to be very good and am excited to try most of the candies.
Published 5 months ago by Martha North
4.0 out of 5 stars
For the Home Baker
There are some fantastic recipes in here. I must say that the tempering technique that the majority of the book is based on is not easy peasy. Read more
Published 5 months ago by Chase Polan
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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