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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 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
Top Customer Reviews
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.
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.
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.
Most Recent Customer Reviews
The caramel recipe calls for sweetened condensed milk, not real cream: if I wanted candy that tasted no better than store bought, why would I bother making it at home? Read morePublished 1 month ago by Nancy Woodward
An excellent recipe book for confectioners, from beginners to advanced. Recipes are rated in three stages: easy, intermediate, & advanced. Read morePublished 11 months 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 12 months ago by Brandon Savage
Excellent book, full of illustrations and step-by-step instructions for the basic elements of candy-making. Read morePublished 15 months ago by Heather Conklin