Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
  • Author : Peter P. Greweling
  • Release Date : 16 October 2012
  • Publisher : Wiley Global Education
  • Genre : Cooking
  • Pages : 544
  • ISBN 13 : 9781118764879
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Book Description: Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê 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 & Confections 2e offers the tools and techniques for professional mastery.

Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition

Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition

Author : Peter P. Greweling,The Culinary Institute of America (CIA)
Publisher : Wiley Global Education
Genre : Cooking
Get Book

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy ...

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Publisher : Quarry Books
Genre : Cooking
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Publisher : Stewart, Tabori and Chang
Genre : Cooking
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Publisher : John Wiley & Sons
Genre : Cooking
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A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on ...

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Publisher : Quarry Books
Genre : Cooking
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Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth. Inside, you'll find: —Candy-making essentials: all you need to know ...

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Publisher : Clarkson Potter
Genre : Cooking
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Truffles  Candies  and Confections

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Author : Carole Bloom
Publisher : Ten Speed Press
Genre : Cooking
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With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable. Imagine your favorite candy—maybe it's a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef ...

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Author : Andrew Garrison Shotts
Publisher : Apple
Genre : Chocolate
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Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Making Fine Chocolates will teach you all the inside tips, techniques and methods for making chocolates ...

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Author : Kate Shaffer
Publisher : Rockridge Press
Genre : Cooking
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From chocolate enthusiast to home chocolatier Making melt-in-your-mouth chocolate may seem daunting--but it doesn't have to be! Whether you're hoping to impress guests, give a delicious gift, or add something special to your baked goods--Chocolate for Beginners shows you how to create beautiful confections in the comfort of your own ...

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Genre : Cooking
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A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on ...

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Author : Richard W. Hartel,Joachim H. von Elbe,Randy Hofberger
Publisher : Springer
Genre : Technology & Engineering
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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar ...

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Demonstrates basic candy making techniques and shares recipes for fondants, truffles, fudges, caramels, brittles, hard candies, nougats, divinity, taffies, buttermints, and molded candies...

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Publisher : Broadway
Genre : Cooking
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An award-winning chocolatier presents a mouthwatering assortment of her favorite chocolate recipes, including seventy-five delectable desserts, confections, brownies, ice creams, tarts, tortes, soufflés, and more. 30,000 first printing....