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

ISBN-10: 0764588443
ISBN-13: 9780764588440
Edition: 2007
List price: $65.00
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Description: "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."_Norman Love, Chef and President, Norman Love Confections"Peter Greweling has  More...

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Book details

List price: $65.00
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 3/6/2007
Binding: Hardcover
Pages: 400
Size: 9.00" wide x 11.25" long x 1.50" tall
Weight: 4.290
Language: English

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."_Norman Love, Chef and President, Norman Love Confections"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."_Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker"The most complete chocolate and confections book that I have come across in my 35 years in the business... complete with great traditional and innovative recipes, easy-to-follow explanations, and great pictures."_Biagio Settepani, Pasticceria Bruno"This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence."_Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America"Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy-to-understand subject. His complete explanations of his formulae and methods are easy to follow."_Terry Richardson, Richardson Researches, Inc."Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom."_Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company"An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed."_Mel Warnecke, Warnecke Technical, Inc.

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.

Acknowledgments
Introduction
Confectionery Ingredients and Equipment
Cacao and Chocolate
Packaging and Storage
Fundamental Techniques
Cream Ganache
Butter Ganache
Noncrystalline Sugar Confections
Crystalline Sugar Confections
Jellies
Aerated Confections
Nut Centers
Appendix
Glossary
References
Index

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