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

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9780470424414: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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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

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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

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Praise for Chocolates and Confections

"Peter Greweling's Chocolates and Confections, Second Edition is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well-honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts."—Harold McGee, Author, On Food and Cooking: The Science and Lore of the Kitchen

"This insightful book can be regarded as the bible for serious chocolate artisans—or anyone who wishes to become one. A must-have resource for every chocolatier that showcases Peter Greweling's approach to research, dedication to quality, and passion for his craft."—Dieter G. Schorner, CMB, CHE, Professor at The Culinary Institute of America

"For professional and aspiring chocolatiers, Chocolates and Confections, Second Edition is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!"—Christopher Elbow, Owner and Chocolatier, Christopher Elbow Artisanal Chocolates

"Peter Greweling has written 'the manual' for candy makers. This book guides you through all aspects of chocolate-and-candy making, with precise instructions, and makes the scientific process easy to understand."—Andrew Shotts, Chef, chocolatier, and author of Making Artisan Chocolates

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses."—Norman Love, Chef and President, Norman Love Confections

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Greweling, Peter P./ Culinary Institute of America (COR)
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Descripción Hardcover. Condición: New. The comprehensive guide to chocolate and candy making for professionals and serious home cooksChocolate 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. Nº de ref. del artículo: 1674923

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Peter P. Greweling (Author), The Culinary Institute of America (CIA) (Author)
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Descripción John Wiley & Sons. Hardcover. Condición: New. Nº de ref. del artículo: 177

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Greweling, Peter P.; The Culinary Institute of America (CIA)
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Peter P. Greweling, The Culinary Institute of America (CIA)
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Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condición: 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. Nº de ref. del artículo: AAS9780470424414

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Peter P. Greweling, The Culinary Institute of America (CIA)
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Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condición: 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. Nº de ref. del artículo: AAS9780470424414

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Descripción Wiley 2012-10-16, New York, 2012. hardback. Condición: New. Nº de ref. del artículo: 9780470424414

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Descripción John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condición: 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. Nº de ref. del artículo: BZV9780470424414

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