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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner by Culinary Institute of America (CIA) Staff and Peter P. Greweling (2007, Hardcover)

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Book Title
Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Number of Pages
400 Pages
Language
English
Publication Year
2007
Topic
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Illustrator
Yes
Genre
Cooking
Author
Culinary Institute of America (Cia) Staff, Peter P. Greweling
Format
Hardcover

Intended Audience
Trade
Dewey Edition
22
Lccn
2006-004538
Dewey Decimal
641.3/374
Lc Classification Number
Tx791.G786 2006
Table of Content
Acknowledgments.Introduction.Confectionery Ingredients and Equipment.Cacao and Chocolate.Packaging and Storage.Fundamental Techniques.Cream Ganache.Butter Ganache.Noncrystalline Sugar Confections.Crystalline Sugar Confections.Jellies.Aerated Confections.Nut Centers.Appendix.Glossary.References.Index.
Copyright Date
2007

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