Chocolates and Confections at Home with the Culinary Institute of America

ISBN-10: 0470189576
ISBN-13: 9780470189573
Edition: 2010
List price: $34.95 Buy it from $21.56
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Description: Chocolates at Home will marry techniques, advice, troubleshooting, and recipes for accessible candy making. Chapters are Equipment and Ingredients; Chocolate, Chocolate, Chocolate!; Master Techniques; Truffles and Chocolates; Toffees, Brittles, and  More...

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Book details

List price: $34.95
Copyright year: 2010
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 12/11/2009
Binding: Hardcover
Pages: 304
Size: 9.50" wide x 10.25" long x 1.25" tall
Weight: 2.882
Language: English

Chocolates at Home will marry techniques, advice, troubleshooting, and recipes for accessible candy making. Chapters are Equipment and Ingredients; Chocolate, Chocolate, Chocolate!; Master Techniques; Truffles and Chocolates; Toffees, Brittles, and Taffies; Fudge, Fondant, and Pralines; Marshmallow, Nougat, and Jellies; Nuts!; Chocolate Molds and Cups; Layers of Flavors; and Resources. All in all, the book includes 84 main recipes with variations for almost every recipe and is illustrated with more than 150 striking four-color photos.

PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Societe Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997.

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