Chocolates and Confections

Greweling, Peter P.; The Culinary Institute of America (CIA)

Published by John Wiley and Sons Ltd, 2012
ISBN 10: 0470424419 / ISBN 13: 9780470424414
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2012. 2nd Edition. Hardcover. 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. Num Pages: 544 pages, Illustrations. BIC Classification: TTVC. Category: (P) Professional & Vocational. Dimension: 285 x 226 x 41. Weight in Grams: 2030. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780470424414

About this title:

Synopsis: 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

Review:

Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars
Click here for the recipe Iced Rosettes
Click here for the recipe Skipping Stones
Click here for the recipe

"About this title" may belong to another edition of this title.

Bibliographic Details

Title: Chocolates and Confections
Publisher: John Wiley and Sons Ltd
Publication Date: 2012
Binding: Hardcover
Book Condition: New

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The Culinary Institute of America (CIA), Greweling, Peter P.
Published by Wiley (2012)
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Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Book Condition: New. 2nd Edition. Language: English . Brand New Book. 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 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. Bookseller Inventory # AAS9780470424414

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Peter P. Greweling, The Culinary Institute of America (CIA)
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Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Book Condition: New. 2nd Edition. Language: English . Brand New Book. 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 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. Bookseller Inventory # AAS9780470424414

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Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Book Condition: New. 2nd Edition. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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 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. Bookseller Inventory # BZV9780470424414

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