Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confe
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confe
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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: Angleton, Texas, United States
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Estimated between Tue, 7 Oct and Tue, 14 Oct to 94104
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eBay item number:286351293886
Item specifics
- Condition
- ISBN
- 9780470424414
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470424419
ISBN-13
9780470424414
eBay Product ID (ePID)
84323198
Product Key Features
Number of Pages
544 Pages
Language
English
Publication Name
Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Subject
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Publication Year
2012
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
69 Oz
Item Length
11 in
Item Width
8.9 in
Additional Product Features
Edition Number
2
Intended Audience
College Audience
LCCN
2009-041248
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.3/374
Table Of Content
Chapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: Butter Ganache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9: Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: Sugar Densities Appendix B: Confectionery Work Areas
Synopsis
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, PRAISE FOR chocolates & confections "Peter Grewelings 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 Grewelings 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, Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery., 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.
LC Classification Number
TX791.G786 2012
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