9 replies to this topic

[Beth Wilson]

I was checking out Amazon and I discovered Peter Greweling has a new book coming out. Well, not really a totally new book but a new edition of Chocolates & Confections.

http://www.amazon.co...r/dp/0470424419

I have his first two books and I have used them with great success. The first book was a great reference book for my Food Chemistry course last year, actually it was a whole lot more informative than the text I had to buy for the course.

I am having a hard time deciding if I want to put the money down and pre-order this book too. Decisions Decisions.

I think I am leaning towards getting it anyway. His books have been great so far. Anyone got an opinion on picking this book up if you have the other two?

[Kerry Beal]

He mentioned the new book when we took the course earlier this year - bunch of new recipes and more laminated items as I recall.

I'm sure I'll end up with it.

[AlenChris]

Would surely buy this new book. Looks good in my opinion.

[minas6907]

http://www.barnesand...ling/1110764028

Saw the table of contents for the 2nd edition, looks like it just has the additional chapter for candy bars. I'm hoping additional items were added to the non crystalline confection, that seems to be the section I use the most.

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[minas6907]

Just got an email from amazon that the release date is sooner then November, should have it by the end of this month!

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[Chris Hennes]

About time: I sold my old edition back when this one was announced to pay for the new one!

[minas6907]

Not sure if anyone cares, but when doing a google image search for chocolates and confections, I saw the photographers web site, Ben Fink. There are six photos mixed into other pictures that look like they will be in the 2nd edition, including the cover photo.

http://www.benfinkph...5&p=14&a=0&at=0

[curls]

Thanks for posting that info minas6907. Wish the author indicated where his various photos are being used... would buy some other cookbooks based on those photos.

[minas6907]

I think those photos are all in various CIA books. I recognize some from The Professional Chef and The Modern Cafe for sure (ans obviously Chocolates and Confections), and I'm going to assume also Garde Manger, and possibly The Art of Charcuterie. Not able to pinpoint them all though.

[Chris Hennes]

My copy arrived today: some first impressions (I have not made anything from the new edition yet)...

It's considerably larger than the first edition: the bulk of the new material appears to be expansion of the text itself, covering more ground in more detail at the beginning of each chapter. There are some new recipes, but that was not the focus of this revision. As was true of the first edition the text is clear and concise: I appreciate the additional details given regarding decorating molded chocolates (for instance). I think that the book remains the most definitive confectionery reference available, and if you don't own the first edition the new edition would definitely be a great resource for you. If you already own the first edition things are less clear. I certainly wouldn't suggest keeping both: if you want the new edition, sell your first edition (I think amazon is still offering a few dollars, but I bet there are a lot of amateur confectioners who wouldn't mind a cheap copy of the first edition either). Is it worth upgrading? Well... probably only if you're the obsessive-compulsive type. Then again, that might still be most confectioners out there!