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"Chocolates and Confections" by Peter Greweling

Desiderio

By Desiderio
in Cookbooks & References

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Kerry Beal

Kerry Beal

Posted
Posted

Ive seen the following book "Chocolates and Confections Instructor's Manual" and would be grateful if someone could tell me what this is.

Welcome to eG, Spring!

The instructor's manual is exactly what it sounds like. The book is used as a text book at the CIA (Culinary Institute of America in Hyde Park, New York and Greystone, California). The instructor's manual gives tips on how to teach the content of the book, tests, etc.

I ordered the instructors manual and never got it - any idea if it ever actually got printed?

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

Spring

Spring

Posted
Posted

alanamoana: thanks for the welcome and the answer, I had a feeling that the book was exactly that. Hoped I could get another chocolate book for a teeny amount of money :hmmm:

gfron1; i had a feeling it was irreplaceable, Ill just have to buy it I suppose, sigh. Thanks for the info

Kerry Beal: Ive seen it on sale in a few places, amazon sells it but its unavailable. Here is a link for a uk bookshop, you could try there http://www.whsmith.co.uk/CatalogAndSearch/...0470100059.html

http://aviva-chocolateandmore.blogspot.com/
Tri2Cook

Tri2Cook

Posted
Posted
i had a feeling it was irreplaceable, Ill just have to buy it I suppose, sigh. Thanks for the info

It's different as Rob said but I don't know that I'd call it irreplaceable (Rob didn't either). In my opinion, it depends what you're going to do with it. If you're using it as a finishing salt then you will probably enjoy the texture from the FDS more than the usual grocery store sea salts and may enjoy the taste more depending on the flavors it's competing with (meaning you may not even notice a taste difference against strongly flavored backgrounds). If it's to be used as an ingredient where texture is no longer a factor you may or may not find search out the FDS worthwhile. I've used FDS in caramel and I've used "fine sea salt" in caramel and I can't claim I noticed any remarkable difference but the same salts as finishing salts on chocolates (or anything else for that matter) are very obviously not the same.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Spring

Spring

Posted
Posted
i had a feeling it was irreplaceable, Ill just have to buy it I suppose, sigh. Thanks for the info

It's different as Rob said but I don't know that I'd call it irreplaceable (Rob didn't either). In my opinion, it depends what you're going to do with it. If you're using it as a finishing salt then you will probably enjoy the texture from the FDS more than the usual grocery store sea salts and may enjoy the taste more depending on the flavors it's competing with (meaning you may not even notice a taste difference against strongly flavored backgrounds). If it's to be used as an ingredient where texture is no longer a factor you may or may not find search out the FDS worthwhile. I've used FDS in caramel and I've used "fine sea salt" in caramel and I can't claim I noticed any remarkable difference but the same salts as finishing salts on chocolates (or anything else for that matter) are very obviously not the same.

:blush: I was taking for granted that you could read my mind and knew that I meant that I want to use it as a finishing salt lol! thanks for the explanation

http://aviva-chocolateandmore.blogspot.com/
  • 4 years later...
Beth Wilson

Beth Wilson

Posted
Posted

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?

  • 3 weeks later...
minas6907

minas6907

Posted
Posted

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

curls

curls

Posted
Posted

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

minas6907

Posted
Posted

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

Chris Hennes

Posted
Posted

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

  • 12 years later...
Jim D.

Jim D.

Posted
Posted
On 5/28/2025 at 12:55 AM, minas6907 said:

Its been a while since I've posted anything, but in some random google searches, I can across a 3rd edition of Chocolates and Confections with a publishing date of 2026-02-03. Anyone by chance know what might be included as far as new information in the book?

 

https://masters.ecampus.com/chocolates-confections-formula-theory/bk/9781394356065

 

That is very interesting news.  Thanks for sharing it.  I am surprised because, in an interview with Tomric, Greweling spoke somewhat negatively about the second edition of his book.  It seems he was quite satisfied with all he said in the first edition and was pressured into doing the second by his publisher.  It would seem the publisher must be keeping up the pressure.

 

By the way, welcome back to eG.  I have missed your beautiful and useful contributions to the forum.  You are a confectionery master.

  • Like 2

www.santiagochocolates.com

  • 2 weeks later...
minas6907

minas6907

Posted
Posted
On 6/2/2025 at 8:25 AM, Jim D. said:

 

That is very interesting news.  Thanks for sharing it.  I am surprised because, in an interview with Tomric, Greweling spoke somewhat negatively about the second edition of his book.  It seems he was quite satisfied with all he said in the first edition and was pressured into doing the second by his publisher.  It would seem the publisher must be keeping up the pressure.

 

By the way, welcome back to eG.  I have missed your beautiful and useful contributions to the forum.  You are a confectionery master.

Thank you for the welcome and the compliment! Thats very kind of you!

 

Thats an interesting comment from Greweling, understandable from his perspective. I wouldnt be the least bit surprised if they are trying to squeeze out another edition. I have most of the culinary books from CIA, often they are just sort of 'reskins' of older editions, same information thats organized a bit differently. I've gotten alot more picky when picking up a newer edition of a text, but I could definitly see myself getting a new Chocolates and Confections text, Grewelings books have just been such a great reference over the years. It'll be interesting to see what the 3rd edition includes, its doesnt look like theres too much longer to wait. 

  • Like 2
  • 4 months later...
minas6907

minas6907

Posted
Posted

I just randomly searched for the 3rd edition of Chocolates and Confections, and saw more info on Wiley's website. 

 

See here

 

Also, you can download a PDF with more info on the book, I'll see if I can attach it here. 

 

Part of it says "The new edition of Chocolates and Confections delivers a unique combination of clear explanations of confectionery science, beautiful artisan techniques, and dependable formulas for confectioners, students in confectionery courses, or anyone who makes chocolates in their restaurant, hotel, or candy shop."

 

I'll be interested in differences and new content, but at the same time can't help but think it's more of a superficial refresh that CIA gives to their books every sometines. 

Chocolates and Confections_ Formula, Theory, and Technique for the Artisan Confectioner, 3rd Edition _ Wiley.pdf

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