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.
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
'...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).See all Editorial Reviews
An excellent recipe book for confectioners, from beginners to advanced. Recipes are rated in three stages: easy, intermediate, & advanced. Read morePublished 3 days ago by John Ferra
From a technical standpoint, this is probably the finest book on making chocolates available. It doesn't have everything - and it doesn't need everything - but it has enough that... Read morePublished 1 month ago by Brandon Savage
Excellent book, full of illustrations and step-by-step instructions for the basic elements of candy-making. Read morePublished 4 months ago by Heather Conklin
This is a great book for the home chocolate and candy maker. Easy to read nice photos and plenty of recipes.Published 5 months ago by nlgay53
I thought this is a must have book for freelance bakers and those who want to makes chocolates and confections at home. Read morePublished 6 months ago by doraima