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.About the Author:
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. 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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
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Descripción Wiley, 2007. Hardcover. Estado de conservación: New. 1. Nº de ref. de la librería DADAX0764588443
Descripción Wiley, 2007. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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. Nº de ref. de la librería ABE_book_new_0764588443
Descripción Wiley, 2007. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110764588443
Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97807645884401.0
Descripción 2007. Hardcover. Estado de conservación: New. 1st. 226mm x 34mm x 281mm. Hardcover. Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 388 pages. 1.842. Nº de ref. de la librería 9780764588440