Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner

ISBN-10: 0470424419
ISBN-13: 9780470424414
Edition: 2nd 2013
List price: $65.00 Buy it from $38.29
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Description: The comprehensive guide to chocolate and candy making for professionals and serious home cooksChocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward  More...

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Book details

List price: $65.00
Edition: 2nd
Copyright year: 2013
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/6/2012
Binding: Hardcover
Pages: 544
Size: 8.75" wide x 11.25" long x 1.75" tall
Weight: 4.620
Language: English

The comprehensive guide to chocolate and candy making for professionals and serious home cooksChocolate 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. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrationsFeatures new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy barsWritten by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley

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.

Confectionery Ingredients and Equipment
Cacao and Chocolate��
Packaging and Storage
Fundamental Techniques
Cream Ganache �����������
Butter Ganache������������
Noncrystalline Confections� ������
Crystalline Confections �������������
Jellies
Aerated Confections�
Nut Centers�
Candy Bars
Sugar Densities���������
Confectionery Work Areas��

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