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Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner
BuchGebunden
544 Seiten
Englisch
Wiley & Sonserschienen am04.01.20132nd Edition
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.mehr

Produkt

KlappentextThe 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.
Details
ISBN/GTIN978-0-470-42441-4
ProduktartBuch
EinbandartGebunden
Erscheinungsjahr2013
Erscheinungsdatum04.01.2013
Auflage2nd Edition
Seiten544 Seiten
SpracheEnglisch
Gewicht2458 g
Artikel-Nr.18163726
Rubriken
GenreSchulbuch

Inhalt/Kritik

Inhaltsverzeichnis
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 Areasmehr

Autor

Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home with the Culinary Institute of Americaca.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
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Greweling, Peter P.