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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner by Culinary Institute of America (CIA) Staff and Peter P. Greweling (2007, Hardcover)

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This hardcover book is a treasure trove of knowledge, covering topics such as specific ingredients like chocolate and courses & dishes related to confectionery.

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0764588443
ISBN-13
9780764588440
eBay Product ID (ePID)
52324665

Product Key Features

Book Title
Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Number of Pages
400 Pages
Language
English
Publication Year
2007
Topic
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Illustrator
Yes
Genre
Cooking
Author
Culinary Institute of America (Cia) Staff, Peter P. Greweling
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
0.1 Oz
Item Length
11.1 in
Item Width
8.9 in

Additional Product Features

Intended Audience
Trade
LCCN
2006-004538
Dewey Edition
22
Dewey Decimal
641.3/374
Table Of Content
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.
Synopsis
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections., A comprehensive source of confectionery techniques and formulas Chocolate and candy making today is undergoing a renaissance in public awareness and status. This book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
LC Classification Number
TX791.G786 2006

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item 1 Chocolates and Confections: Formula, Theory, and Technique for the Artisa - GOOD
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item 10 Chocolates and Confections: Formula, Theory,... by The Culinary Institu Hardback
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item 11 Chocolates and Confections: Formula, Theory, and Technique for the Artisan: Used
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item 12 CHOCOLATES AND CONFECTIONS: FORMULA, THEORY, AND TECHNIQUE By Peter P. Greweling
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5.0

5.0 out of 5 stars based on 6 product ratings

6 product ratings

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Would recommend

Good value

Compelling content

Most relevant reviews

5 out of 5 stars
by nomoreofuFeb 04, 2008
Chocolates and Confections - Peter P. Greweling
I bought this book as a Christmas present for a close friend. His baking seriously puts mine to shame! Peter Greweling happens to be a friend of my Daughter, and I wanted to buy it, and have him autograph it. However, I could not find it anywhere but ebay. I quickly found out why it was so hard to get. The pictures are fabulous and it is an amazing book. My friend said it was one of the nicest books he has ever seen, and the autograph made it special too. I highly recommend this book, particularly as a gift!
5 out of 5 stars
by fefeminaMay 25, 2017
Live this book!!
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by Tq4nk3G4S5C@Del...Jun 03, 2011
Great book
I bought this book as a requirement for my Chocolates class. It has great recipies for fancy and even regular occasions. All of the recipes that I've tied have turned out fantastic and taste just as good! I like the book so much that I don't plan on selling it when I finish my class.
5 out of 5 stars
by island_rSep 30, 2010
Beautiful book with great information, recipes and more
Personal improvement on my Chocolates and Candy making skills. I could not have been more pleased with the extensive information and knowledge the book contains. A must for anyone considering Confectionary.
5 out of 5 stars
by stevencicconeFeb 09, 2019
👍
Excellent customer service
Verified purchase: Yes | Condition: Pre-owned

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Picture 1 of 1

Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner by Culinary Institute of America (CIA) Staff and Peter P. Greweling (2007, Hardcover)

About this product

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

All listings for this product

Ratings and Reviews

Most relevant reviews

Chocolates and Confections - Peter P. Greweling

Live this book!!

Great book

Beautiful book with great information, recipes and more

👍

Best Selling in Books

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