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

   
지은이 Peter P. Greweling   |   출판사 WILEY  |   발행일 2007년 02월 01일   |   언어 : English
 
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판매가 91,000원74,600원 18%
마일리지 1% 910원
발행일 2007-02-01 | 중량: 1.84 kg | 사이즈: 22.6*28.1*3.4 cm
ISBN 0764588443 |  9780764588440
기타정보 원서 | 388쪽 | $ 65 | Hardcover
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Product Description
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.

From the Inside Flap
Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.

Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.


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.
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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