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List Price : $34.95 Price : $18.90
List Price : $34.95 Price : $18.90
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 |
Chocolates and Confections at Home with The Culinary Institute of America Reviews
Chocolates and Confections at Home with The Culinary Institute of America Reviews
| 40 of 43 people found the following review helpful:  An absolute must-have!, By LickyLicky (Louisiana, USA) - See all my reviews Amazon Verified Purchase This review is from: Chocolates and Confections at Home with The Culinary Institute of America (Hardcover) 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... Read more 27 of 33 people found the following review helpful: MY FAVORITE CHOCOLATE COOKBOOK!, Amazon Verified Purchase This review is from: Chocolates and Confections at Home with The Culinary Institute of America (Hardcover) just love love my new chocolate and confections book. the pictures are so real you want to just eat the page the beautiful confections are on. have been a chocolatier for over 20 years and yet there are so many tricks in this book i have just learned. the recipes are so well explained and simplified that any home confectonier will excell in candy making with this wonderful book. i have many many chocolate books and this is now my favorite! 8 of 8 people found the following review helpful: Yummy!, Amazon Verified Purchase This review is from: Chocolates and Confections at Home with The Culinary Institute of America (Hardcover) 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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