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.
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Sample Recipes from Chocolates and Confections
Caramel Shortbread Barschocolates & 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.
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Book Description Hardcover. Condition: New. Seller Inventory # 1674923
Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condition: 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. Seller Inventory # AAS9780470424414
Book Description Wiley, 2012. Hardcover. Condition: New. Seller Inventory # DADAX0470424419
Book Description John Wiley & Sons Inc, 2012. Condition: New. Seller Inventory # TH9780470424414
Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condition: 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. Seller Inventory # AAS9780470424414
Book Description John Wiley & Sons. Hardcover. Condition: New. Seller Inventory # 177
Book Description John Wiley & Sons Inc, 2012. Hardcover. Condition: Brand New. 2nd edition. 528 pages. 10.89x1.61x8.86 inches. In Stock. Seller Inventory # z-0470424419
Book Description Wiley 2012-10-16, New York, 2012. hardback. Condition: New. Seller Inventory # 9780470424414
Book Description John Wiley and#38; Sons, 2013. HRD. Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Seller Inventory # FW-9780470424414
Book Description John Wiley and Sons Ltd, United Kingdom, 2012. Hardback. Condition: 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. Seller Inventory # BZV9780470424414