Chocolates and Confections

Name: Chocolates and Confections
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SKU: 9780470424414
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Formula, Theory, and Technique for the Artisan Confectioner

By The Culinary Institute of America (CIA) and Peter P. Greweling

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Summary

Chocolates & Confections, 2e provides a comprehensive guide to the ingredients, theories, techniques, and formulas essential for creating a wide range of chocolates and confections. Featuring 250 full-colour photographs, it visually walks readers through every step from basic to advanced preparations including truffles, hard candies, brittles, toffee, caramels, taffy, ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, nougat, marzipan, gianduja, and more.
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Format: Hardback

$129⁹⁹

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Chocolates and Confections

$129⁹⁹

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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.

The 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.

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

Collections

Education & Reference Engineering, Technology & Agriculture Non-Fiction Peter P. Greweling Science & Nature The Culinary Institute of America (CIA)

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.