Chocolates and Confections at Home with The Culinary Institute of America
Author:   Peter P. Greweling ,  The Culinary Institute of America (CIA)
Publisher:   Houghton Mifflin Harcourt Publishing Company
ISBN:  

9780470189573


Pages:   304
Publication Date:   01 December 2009
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Chocolates and Confections at Home with The Culinary Institute of America


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Author:   Peter P. Greweling ,  The Culinary Institute of America (CIA)
Publisher:   Houghton Mifflin Harcourt Publishing Company
Imprint:   John Wiley & Sons Ltd
ISBN:  

9780470189573


ISBN 10:   0470189576
Pages:   304
Publication Date:   01 December 2009
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   No Longer Our Product
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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.

Reviews

‘…includes keys to success for each recipe…which should enable you to become a chocolatier par excellence in your own kitchen.' (Culinarialibris.com, April 2011).


Author Information

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).

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