Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

( 28 )

Overview

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
—Norman Love, Chef and President, Norman Love Confections

"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."
—Robert Steinberg, Co-founder; ...

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Overview

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
—Norman Love, Chef and President, Norman Love Confections

"Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; Chocolates and Confections provides that understanding with admirable lucidity."
—Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker

"The most complete chocolate and confections book that I have come across in my 35 years in the business… complete with great traditional and innovative recipes, easy-to-follow explanations, and great pictures."
—Biagio Settepani, Pasticceria Bruno

"This insightful book can be regarded as the Bible for serious chocolate artisans or for anyone who wishes to become one. Peter Greweling has written this book with so much thought and intelligence."
—Dieter G. Schorner CMB, CHE, Professor at the Culinary Institute of America

"Peter Greweling has taken the complexities of confectionery and chocolate technology and reduced them to an easy-to-understand subject. His complete explanations of his formulae and methods are easy to follow."
—Terry Richardson, Richardson Researches, Inc.

"Chef Grewling has covered the subject! The formulas are formatted in a most practical way while imparting artistry and wisdom."
—Thalia Hohenthal, Sr. Scientist, Research & Development, Guittard Chocolate Company

"An excellent book that not only tells you how to make a wide variety of chocolates and confections, but also explains the theory and equipment needed."
—Mel Warnecke, Warnecke Technical, Inc.

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Product Details

  • ISBN-13: 9780470424414
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/6/2012
  • Edition number: 2
  • Pages: 544
  • Sales rank: 97,033
  • Product dimensions: 8.90 (w) x 11.00 (h) x 1.70 (d)

Meet the Author

PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Société Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997.

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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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Table of Contents

Acknowledgments.

Introduction.

Confectionery Ingredients and Equipment.

Cacao and Chocolate.

Packaging and Storage.

Fundamental Techniques.

Cream Ganache.

Butter Ganache.

Noncrystalline Sugar Confections.

Crystalline Sugar Confections.

Jellies.

Aerated Confections.

Nut Centers.

Appendix.

Glossary.

References.

Index.

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Customer Reviews

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