Chocolates and Confections at Home with The Culinary Institute of America

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Overview

At home

The Culinary Institute Of America

Chocolates And Confections

Peter P. Greweling

The only book you need to make truly amazing chocolates and candies at home

"Like most branches of the culinary arts, the roots of confectionery lie with the homemaker taking the time to make something special for her family. Even in today's world, where time has become compressed as never before, and most people find it hard to find time to cook meals on a regular basis, home confectionery can still be a fun and satisfying pursuit. Whether you are making candies ...

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More About This Book

Overview

At home

The Culinary Institute Of America

Chocolates And Confections

Peter P. Greweling

The only book you need to make truly amazing chocolates and candies at home

"Like most branches of the culinary arts, the roots of confectionery lie with the homemaker taking the time to make something special for her family. Even in today's world, where time has become compressed as never before, and most people find it hard to find time to cook meals on a regular basis, home confectionery can still be a fun and satisfying pursuit. Whether you are making candies for your family, to serve to guests, or for holiday occasions, a range of home confectionery is within the reach of anyone with a kitchen and a few basic tools and ingredients." —Peter P. Greweling

Product Details

Meet the Author

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.

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 and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).

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 Review

  • Posted January 16, 2011

    I Also Recommend:

    9780764588440

    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  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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