Chocolates and confections : formula, theory, and technique for the artisan confectioner /
Greweling, Peter P.
Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]. - 2nd ed. - New York : John Wiley & Sons, ©2013. - ix, 534 pages : color illustrations ; 29 cm
Includes bibliographical references (page 504) and index.
Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars.
Provides detailed explanations of the chocolate and candy making processes, discussing equipment, ingredients, techniques, and pitfalls, while providing recipes for such treats as truffles, caramels, ganaches, gummies, and nougats.
9780470424414 0470424419
2009041248
GBB274617 bnb
016135363 Uk
Chocolate candy.
Confectionery.
Cookbooks.
Cookbooks.
641.153 GRE
Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]. - 2nd ed. - New York : John Wiley & Sons, ©2013. - ix, 534 pages : color illustrations ; 29 cm
Includes bibliographical references (page 504) and index.
Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars.
Provides detailed explanations of the chocolate and candy making processes, discussing equipment, ingredients, techniques, and pitfalls, while providing recipes for such treats as truffles, caramels, ganaches, gummies, and nougats.
9780470424414 0470424419
2009041248
GBB274617 bnb
016135363 Uk
Chocolate candy.
Confectionery.
Cookbooks.
Cookbooks.
641.153 GRE