Description: Title: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Author: Greweling, Peter P. Publisher: Wiley Binding: Hardcover Pages: 544 Dimensions: 11.00h x 9.00w x 1.40d Product Weight: 4.5 lbs. Language: English ISBN: 9780470424414 chocolates & confections When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners. This edition is beautifully illustrated throughout with 250 full-color photographs of ingredients, step-by-step techniques (from tempering chocolate to candying fruit), and finished chocolates and confections. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, and information on packaging and storage. You'll find chapters on every confectionery type, including cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers, as well as an all-new chapter on American-style layered candy bars. The book includes nearly 200 formulas for classic confections like marzipan, as well as contemporary variations such as Madras, a coconut curry butter ganache. 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 and Confections demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations. Ships Fast From The USA! Authorized Dealer
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Book Title: Chocolates and Confections: Formula, Theory, and Technique for th
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Number of Pages: 544 Pages
Language: English
Publication Name: Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Publisher: Wiley & Sons, Incorporated, John
Item Height: 1.5 in
Subject: Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Publication Year: 2012
Type: Textbook
Item Weight: 69.7 Oz
Item Length: 11 in
Subject Area: Cooking
Author: Peter P. Greweling, The Culinary Institute of America (Cia)
Item Width: 8.9 in
Format: Hardcover
