ISBN-10:
0470424419
ISBN-13:
9780470424414
Pub. Date:
11/06/2012
Publisher:
Wiley
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner / Edition 2

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner / Edition 2

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Overview

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. 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 illustrations
  • Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars
  • Written 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

Product Details

ISBN-13: 9780470424414
Publisher: Wiley
Publication date: 11/06/2012
Pages: 544
Sales rank: 196,329
Product dimensions: 8.90(w) x 11.00(h) x 1.70(d)

About the Author

Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home with the Culinary Institute of Americaca.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Table of Contents

Chapter 1: Confectionery Ingredients and Equipment

Chapter 2: Cacao and Chocolate

Chapter 3: Packaging and Storage

Chapter 4: Fundamental Techniques

Chapter 5: Cream Ganache

Chapter 6: Butter Ganache

Chapter 7: Noncrystalline Confections

Chapter 8: Crystalline Confections

Chapter 9: Jellies

Chapter 10: Aerated Confections

Chapter 11: Nut Centers

Chapter 12: Candy Bars

Appendix A: Sugar Densities

Appendix B: Confectionery Work Areas

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 3.3 out of 5 based on 0 ratings. 28 reviews.
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