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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Anglais) Relié – 4 janvier 2013

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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 50 commentaires
13 internautes sur 14 ont trouvé ce commentaire utile 
Exactly what the book titel says.... 18 décembre 2012
Par D.T. Bierman - Publié sur
Format: Relié Achat vérifié
Which is....: a good description of the theory behind a technique, followed by a (base) recipe in both metric and american measures and percentages, in professional quantities. Base recipes are mostly extended or followed up by some (flavor) varieties. There are troubleshooting "defects" charts which give you clues on where you went wrong.

I like this book so much that I've bought this second edition (which is extended with some extras) even though I already own the first print. That one now sits on a shelve in between lots of different sugars it has forced me to buy, at work.

I use these sort of books to teach myself (a reasonably technically accomplished savory chef), some of the more in depth pastry techniques. It saves me lots of money on courses and gives me a feeling of achievement doing it this way, but the delicate nature of the main ingredients, chocolate and sugar in this case, do take quite a bit of practice to handle properly I find.
This book holds its place on my main shelve at home next to Migoya's "frozen desserts", wich has a very similar approach and layout to its own subject (also CIA). I do own some other descent pastry books by Valrhona (ecole du chocolat) and Ducasse for instance. But, in my bookcase, the way and clarity in which the recipes are initiated and presented (a table chart) can only be topped by Modernist Cuisine and they don't do the sweet stuff I'm afraid.

I'd like a similar book on dough's and batters in this format, so tips are welcome.
6 internautes sur 6 ont trouvé ce commentaire utile 
Brilliant - illustrated the food science behind recipes 23 février 2013
Par Laura Sparrow Hood - Publié sur
Format: Relié Achat vérifié
I purchased Chef Greweling's book based on some recommendations. It is unique inits broad range of confections, and also discusses using certain techniques and the food science behind making a recipe work. The photographs mouth watering.

I had a rare opportunity to talk with Chef Greweling. He is compassionate in what he does.

This book cannot be compared with printing a random recipe from the Internet. There is a big difference using his professioanl recipes and most important, understanding why a simple technique such as incorporating one liquid into another has a right way to make that recipe spot on!
4 internautes sur 4 ont trouvé ce commentaire utile 
THE chocolate book to buy to learn about chocolate making 22 septembre 2013
Par Pokin - Publié sur
Format: Relié Achat vérifié
I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.

Why? It's a comprehensive 4 in 1 book:

1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).

2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?

3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?

4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.

The book also included suggested equipment and a brief explanation of some of the tools and why they were important.

The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.

In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
5 internautes sur 5 ont trouvé ce commentaire utile 
Get this Book! 3 février 2013
Par Marc - Publié sur
Format: Relié Achat vérifié
If you're serious about exploring the chocolate and confectionery arts, this is the book to get. It's a big textbook packed full of information and recipes. It explains the "why" of the process and thus gives you a foundation to build on. I own a couple other chocolate books but this one is my "go to" manual.
5 internautes sur 6 ont trouvé ce commentaire utile 
Incredible information, but chocked full of typos. 7 mars 2013
Par GAdblRISON - Publié sur
Format: Relié
I'd like to echo everything everyone here has said in regards to the information in the book, but my one complaint is that it's full of typos. Silly things, like spelling errors and repeated words and page numbers that don't seem to have been changed for the updated edition. This isn't a huge problem by any means, but maybe something to be changed for future editions?

That being said, it's an incredible book about the subject matter and a must read for anyone looking to learn more about chocolate. It still earns 5 stars.
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