Chocolates and Confections at Home with the Culinary Institute of America by...
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Chocolates and Confections at Home with the Culinary Institute of America by...
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Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Middleburg, Pennsylvania, United States
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Estimated between Sat, 27 Sep and Fri, 3 Oct to 94104
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eBay item number:134262578768
Item specifics
- Condition
- ISBN
- 9780470189573
About this product
Product Identifiers
Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0470189576
ISBN-13
9780470189573
eBay Product ID (ePID)
74229296
Product Key Features
Book Title
Chocolates and Confections at Home with the Culinary Institute of America
Number of Pages
304 Pages
Language
English
Publication Year
2009
Topic
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
53.3 Oz
Item Length
10 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-046668
Dewey Edition
22
Reviews
'…includes keys to success for each recipe…which should enable you to become a chocolatier par excellence in your own kitchen.' (Culinarialibris.com, April 2011).
Dewey Decimal
641.8/53
Table Of Content
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.
Synopsis
At homeThe Culinary Institute Of AmericaChocolates And ConfectionsPeter P. GrewelingThe only book you need to make truly amazing chocolates and candies at home"Like most branches of the culinary arts, the roots of confectionery lie with the homemaker taking the time to make something special for her family. Even in today's world, where time has become compressed as never before, and most people find it hard to find time to cook meals on a regular basis, home confectionery can still be a fun and satisfying pursuit. Whether you are making candies for your family, to serve to guests, or for holiday occasions, a range of home confectionery is within the reach of anyone with a kitchen and a few basic tools and ingredients." -Peter P. Greweling, The home candy maker's guide to creating stunning chocolates and confections Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights., The home candy maker's guide to creating stunning chocolates and confectionsChocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies.
LC Classification Number
TX791.G785 2009
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