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

Greweling, Peter P; The Culinary Institute Of America (Cia)

Hardcover

ISBN 10: 0470424419 ISBN 13: 9780470424414

Publisher: Wiley, 2012

Synopsis

Chocolates and Confections

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Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars
Click here for the recipe Iced Rosettes
Click here for the recipe Skipping Stones
Click here for the recipe

From the Inside Flap:

chocolates & confections

When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners.

This edition is beautifully illustrated throughout with 250 full-color photographs of ingredients, step-by-step techniques (from tempering chocolate to candying fruit), and finished chocolates and confections. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, and information on packaging and storage.

You'll find chapters on every confectionery type, including cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers, as well as an all-new chapter on American-style layered candy bars. The book includes nearly 200 formulas for classic confections like marzipan, as well as contemporary variations such as Madras, a coconut curry butter ganache. 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 and Confections demonstrates how to produce world-class confections and provides the in-depth background information candy makers need to formulate their own signature creations.

About this edition

• Publisher: Wiley
• Publication date: 2012
• ISBN 10: 0470424419
• ISBN 13: 9780470424414
• Binding: Hardcover
• Edition number: 2
• Number of pages: 544