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Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
This detailed and beautifully illustrated guide is ideal for culinary students, professional chocolatiers, and serious home confectioners eager to master the art and science of chocolate and confectionery making.
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See moreThe comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.
Book Hero Magic formatted this description to make it easier to read. While it's new and
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Description
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-colour photographs of ingredients, step-by-step techniques, and finished chocolates and confections.
From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections, 2e offers the tools and techniques for professional mastery.
Book Details
INFORMATION
ISBN: 9780470424414
Publisher: John Wiley & Sons Inc
Format: Hardback
Date Published: 04 January 2013
Country: United States
Imprint: John Wiley & Sons Inc
Edition: 2nd edition
Illustration: Photos: 0 B&W, 250 Color; Drawings: 0 B&W, 28 Color
Audience: Professional and scholarly
DIMENSIONS
Spine width: 36.0mm
Width: 226.0mm
Height: 279.0mm
Weight: 1950g
Pages: 544
About the Author
Peter P. Greweling is a professor of baking and pastryarts at The Culinary Institute of America and is a Certified MasterBaker (CMB) and Certified Hospitality Educator (CHE). Prior to his20-plus-year teaching career, Chef Greweling worked as a pastrychef at numerous restaurants and hotels in the New York Citymetropolitan area. A graduate of the New England CulinaryInstitute, he has further education in confectionery technologyfrom the RCA, IFT, RCI, and Richardson Researches. Chef Grewelinghas published articles in Manufacturing Confectionermagazine, presented numerous times at the Philadelphia Candy Show,and is the author of Chocolates and Confections at Home with theCulinary Institute of Americaca. Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in Latin cuisines and wine andbeverage studies. A network of more than 44,000 alumni has helpedthe CIA earn its reputation as the world's premier culinarycollege. The CIA, which also offers courses for professionals andfood enthusiasts, as well as consulting services for thefoodservice and hospitality industry, has campuses in Hyde Park,New York; St. Helena, California; San Antonio, Texas; andSingapore.
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