Authors: Peter P. Greweling, The Culinary Institute of America (CIA)
ISBN-13: 9780470189573, ISBN-10: 0470189576
Format: Hardcover
Publisher: Wiley, John & Sons, Incorporated
Date Published: December 2009
Edition: (Non-applicable)
Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.
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 culinary arts and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
Chocolates And Confections
At Home With The Culinary Institute Of America
Have you ever walked past a chocolate shop, gazed at the exquisite confections arrayed inside, and thought to yourself: I wish I could do that? Well, now you can.
In Chocolates and Confections at Home with The Culinary Institute of America, Certified Master Baker Peter Greweling takes the mystery out of candy making with all the advice, techniques, and user-friendly recipes you need to recreate your favorite confections at home. In simple layman's terms, he explains the ins and outs of candy making, including not only how it's done, but also why it worksand what to try if it doesn't.
Inside this gorgeously illustrated book, you'll find everything you need to make, store, and enjoy hundreds of sweet delights. Chapters include:
For each type of confection, Chef Greweling provides detailed descriptions; crystal-clear, illustrated instructions; storage tips; and troubleshooting information to help readers identify and address common problems.
With step-by-step techniques, down-to-earth advice, and expertly tested recipes, Chocolates and Confections at Home with The Culinary Institute of America renders candy making accessible to everyone. With Chef Greweling as your guide, you can easily create your own delicious, can't-eat-just-one, picture-perfect confections at home.??
ACKNOWLEDGMENTS.
1 Equipment and Ingredients.
2 Chocolate, Chocolate, Chocolate!
3 Master Techniques.
4 Truffles and Chocolates.
5 Brittles, Toffees, and Taffies.
6 Fudge, Fondant, and Pralines.
7 Marshmallow, Nougat, and Jellies.
8 Nuts!
9 Chocolate Molds and Cups.
10 Layers of Flavors.
GLOSSARY.
RESOURCES.
INDEX.