Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.59 shipping
+ $3.99 shipping
+ $3.99 shipping
Chocolates and Confections at Home with The Culinary Institute of America Hardcover – December 30, 2009
Frequently bought together
Customers who bought this item also bought
Customers who viewed this item also viewed
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
'...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).
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
This book has a complete chapter on "Chocolate Master Techniques", types and description of the different types of chocolate, and how to work with these chocolates. He has a whole chapter on truffles, chocolates, and fudge. He also covers over how to make other types of candies from scratch, such as brittles, toffees, taffies, fondant, pralines, marshmallow, nougat, jellies, and nuts. You could spend thousands of dollars learning to make chocolate and candy at a culinary school or you could just buy his book.
I took a 32 hour candy making class at Wilton cake decorating outside Chicago, which was great, and I highly recommend it. This book is a great companion to the class. It shows you everything you need to know to make great candy from scratch at home. With this book, you could teach yourself how to make all types of chocolate and candy from scratch.
This book is a treasured piece in my culinary library.
Covers far more than chocolates--nougats, taffy, toffee, sugared fruit, etc. The instructions are easy to understand and give you confidence that this is actually something you can learn to do at home! I have made chocolates and candies before, but without much knowledge about what I was doing, so while they tasted great, they didn't have that "look" that professional candy-makers achieve. I am confident that when I make treats for Christmas and Valentine's Day gift boxes next, that I will have far better results. It really is like taking a course!
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!