!READ EBOOK ♟ Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner ☢ PDF or E-pub free

!READ EBOOK ⚖ Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner ♡ Chocolate and candy making today is undergoing a renaissance in public awareness and status This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques The book containsformulas and variations for beautiful confections, including dairy based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections If you want to become a confectioner THIS IS YOUR GUIDE AND REFERENCE Very detailed and thoroughly explained Great for the professional who wants the in s and out s of chocolate and confections Has all the technical information you could want in a textbook. Absolutely mandatory own read for the confectioner. Aright, I admit it though I m into health and fitness my weakness are chocolates and I just cant say no to them, so I got this book to give in to my curiosity on this favorite food of mine in the face of the planet I just love looking at the mouthwatering pictures on how chocolates are made and how they can be formulated or cooked into something that will surely make your mouth water This book is very informative specially for professional chocolate makers but for a chocolate lover like me I a Aright, I admit it though I m into health and fitness my weakness are chocolates and I just cant say no to them, so I got this book to give in to my curiosity on this favorite food of mine in the face of the planet I just love looking at the mouthwatering pictures on how chocolates are made and how they can be formulated or cooked into something that will surely make your mouth water This book is very informative specially for professional chocolate makers but for a chocolate lover like me I am so delighted and fulfilled by just knowing its secret and techniques as to why I they are one of the loved things in the world Great informational book Formula, theory, technique, and they are not kidding This is a serious candy making bible This book is way smarter than I am Not only are all recipes given in weight measures instead of volume, the marshmallow recipe references the specific gravity the final product should be Amazing pictures, very clear instructions, detailed troubleshooting sections, extensive discussion of the science of what s happening and why Someone needs to buy me this book I swear, I will make it worth your while Formula, theory, technique, and they are not kidding This is a serious candy making bible This book is way smarter than I am Not only are all recipes given in weight measures instead of volume, the marshmallow recipe references the specific gravity the final product should be Amazing pictures, very clear instructions, detailed troubleshooting sections, extensive discussion of the science of what s happening and why Someone needs to buy me this book I swear, I will make it worth your while by making you candy out of it This tome is worth every penny of the 65 cover price which, sadly, is why I got it from the library but now I need to return it, instead of keeping it for my very own 2010 11 UPDATE I made the sponge candy AKA Honeycomb out of this book It was delicious I had two other things bookmarked to make this holiday season and time got away from me, but the sponge candy alone was worth it, if only because it gave me an even tastier Crunchie bar at far less than the price of Cadbury imports Complete guide for the professional pastry chefChef Greweling s book is a beautiful work of recipes and background on chocolates and confections This book is designed for professionals with proper equipment such as a digital metric scale, chocolate molds, and accurate candy thermometer Some the recipes have not turned out as promised, but candy making is extremely tricky and requires careful attention to detail, proper ingredients, and exact techniques I recommend this book to any pasty chef Complete guide for the professional pastry chefChef Greweling s book is a beautiful work of recipes and background on chocolates and confections This book is designed for professionals with proper equipment such as a digital metric scale, chocolate molds, and accurate candy thermometer Some the recipes have not turned out as promised, but candy making is extremely tricky and requires careful attention to detail, proper ingredients, and exact techniques I recommend this book to any pasty chef who wants to experiment in the confections realm and also wants to learn the fundamentals One of the best parts of this book are troubleshooting guides organized by confection type After reading this I had to add it to my wishlist onWhile a different book Chocolates and Confections at Home is nice and detailed, it just didn t quite have anything for me beyond being a well organized book of recipes Not only does this book Formula, Theory, and Technique go above and beyond in detailed theory and technique, a huge collection of actual recipes with farvariation than the At Home book combined to make this the must have book for anyone interested in chocolate After reading this I had to add it to my wishlist onWhile a different book Chocolates and Confections at Home is nice and detailed, it just didn t quite have anything for me beyond being a well organized book of recipes Not only does this book Formula, Theory, and Technique go above and beyond in detailed theory and technique, a huge collection of actual recipes with farvariation than the At Home book combined to make this the must have book for anyone interested in chocolates and various confections as a serious hobbyist and beyond This gorgeous book includes all the kitchen science and lush photographs and detailed recipes you could want to begin serious chocolatemaking The only two things I ve looked for and haven t found are 1 A recipe for invert sugar I used a random, partially made up one and I ve been happy with the results, but I would LOVE to know if how the CIA makes it 2 Instructions advice on piping The book doesn t give much advice to specific brands of any ingredient or tool a la America s Test Kitchen This gorgeous book includes all the kitchen science and lush photographs and detailed recipes you could want to begin serious chocolatemaking The only two things I ve looked for and haven t found are 1 A recipe for invert sugar I used a random, partially made up one and I ve been happy with the results, but I would LOVE to know if how the CIA makes it 2 Instructions advice on piping The book doesn t give much advice to specific brands of any ingredient or tool a la America s Test Kitchen via Cook s Illustrated magazine , but it is clear about preferred materials e.g., they recommend only using polycarbonate molds One awesome feature that I ve never seen in cookbooks before is a table at the end of each section on ganaches, fondants, taffies, etc for troubleshooting your results if sugar bloom develops caramel flavor not bold enough etc.,etc, here s why and what you should do about it This book is a fantastic resource and the recipes are brilliant Amazing photos and recipes, as well as complete scientific explanations as to how and why sugar acts the way it does The book also has an extensive trouble shooting guide and a short history of artisan confections This is a must have for anyone serious about exploring candy making Well worth every penny