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Chocolates and Confections
by Peter P. Greweling, The Culinary Institute of America
ISBN-10: 0764588443
ISBN-13: 9780764588440
ISBN-13: 9780764588440
Region: USA
Publisher: Wiley
Publication Date: March, 2007
Publishers Information
About Chocolates and Confections
Publisher Web Link: http://www.wiley.com/
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
Author Information
About Peter P. Greweling
Author Web Link: http://www.ciachef.edu/
Cookbooks by Peter P. Greweling
About The Culinary Institute of America
Author Web Link: http://www.ciachef.edu/
Cookbooks by The Culinary Institute of America
Recipe Index
Recipe index coming soon.