• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Beth Wilson

"Chocolates and Confections"

10 posts in this topic

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?

Share this post


Link to post
Share on other sites

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

Sent from my DROID X2 using Tapatalk 2

Share this post


Link to post
Share on other sites

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


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

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!


Chris Hennes
Director of Operations
chennes@egullet.org

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By curls
      Looking for your opinions and experiences... I am planning to put some wire shelving in my chocolate & confections kitchen. The kitchen has a concrete floor. This shelving will hold ingredients, colored cocoa butters, and packaging. Wondering if I should get casters for this shelving... what are your thoughts on this oh so important question?  ;-)
    • By DianaB
      I've used Valrhona Ivoire white chocolate as a base for various ganache recipes for some time after failing to create a good ganache with other white chocolate including Callebaut, a brand I otherwise like.  Valrhona is expensive compared to other brands available here in England but Vente Privée offers it at a good discount several times each year.  There is a Valrhona sale this week: 
      https://secure.uk.vente-privee.com/ns/en-gb/operation/57934/classic/3642874/catalog
       
      That link is to the English site but I know the company operates in other countries. You need to become a member to buy from the site, not sure why but it is free and you aren't obliged to buy anything.  
       
      I've already placed an order, popular products sell out fast.  Since ordering I have read various posts in the Pastry and Baking thread that have left me wondering if I should be using Opalys as my white chocolate rather than Ivoire.
       
      Do any of you have experience of both variants of Valrhona's white chocolate?  I would be grateful for any advice you can provide on using them in baking or chocolate making.
    • By JohnT
      To all the chocolate lovers, manufactures and those experimenting with chocolate - have a happy day! So, to celebrate the day I have an order for a batch of Chocolate Peppermint Crisp Tarts for one of my retail outlets. What are you doing to celebrate the day?
  • Recently Browsing   0 members

    No registered users viewing this page.