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Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner
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Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate


Specifications
  • Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner available on April 08 2017 from Indigo for 81.95
  • Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner available on March 07 2016 from Amazon for 35.78
  • ISBN bar code 9780470424414 ξ1 registered September 21 2015
  • ISBN bar code 9780470424414 ξ3 registered April 08 2017
  • ISBN bar code 9780470424414 ξ4 registered December 18 2015
  • ISBN bar code 9780470424414 ξ2 registered February 05 2015
  • Product category is Chocolates-and-Confections~~Peter-P-Greweling Book
  • Manufacturered by Wiley

  • # 978047042441

  • Product weight is 5.38 lbs.
Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection. Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. 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, as well as information on packaging and storage.Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

References
    ^ (2012). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (revised Dec 2019)
    ^ Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling (2012, Hardcover) (revised Feb 2015)
    ^ Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner Indigo. (revised Apr 2017)
    ^ Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, Wiley. Amazon. (revised Mar 2016)

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I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It's a comprehensive 4 in 1 book:1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference betw..
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