Chocolates and Confections at Home with The Culinary Institute of America

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Overview

The home candy maker's guide to creating stunning chocolates and confections

Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

In addition, Chocolates and ...

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Overview

The home candy maker's guide to creating stunning chocolates and confections

Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.

  • Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
  • Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
  • Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

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Product Details

Meet the Author

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 culinary arts, Latin cuisines, and wine and beverage studies. A network of more than 45,000 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.

PETER P. GREWELING, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.

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Table of Contents

ACKNOWLEDGMENTS.

1 Equipment and Ingredients.

2 Chocolate, Chocolate, Chocolate!

3 Master Techniques.

4 Truffles and Chocolates.

5 Brittles, Toffees, and Taffies.

6 Fudge, Fondant, and Pralines.

7 Marshmallow, Nougat, and Jellies.

8 Nuts!

9 Chocolate Molds and Cups.

10 Layers of Flavors.

GLOSSARY.

RESOURCES.

INDEX.

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Sort by: Showing 1 Customer Reviews
  • Posted January 16, 2011

    I Also Recommend:

    Chocolate Heaven!

    A great book for those wanting to immerse themselves in the chocolate and confections world, with great instruction from Chef Greweling. Explanation of the science behind everything in terms that are easily understandable to the every day cook. Recipes for every occasion!

    Was this review helpful? Yes  No   Report this review
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