Publisher Description

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

Back Cover

PRAISE FOR chocolates & confections "Peter Greweling's Chocolates and Confections, Second Edition is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well-honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts." HAROLD MCGEE, AUTHOR, ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN "This insightful book can be regarded as the bible for serious chocolate artisans--or anyone who wishes to become one. A must-have resource for every chocolatier that showcases Peter Greweling's approach to research, dedication to quality, and passion for his craft." DIETER G. SCHORNER, CMB, CHE, PROFESSOR AT THE CULINARY INSTITUTE OF AMERICA "For professional and aspiring chocolatiers, Chocolates and Confections, Second Edition is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!" CHRISTOPHER ELBOW, OWNER AND CHOCOLATIER, CHRISTOPHER ELBOW ARTISANAL CHOCOLATES "Peter Greweling has written 'the manual' for candy makers. This book guides you through all aspects of chocolate- and candy-making, with precise instructions, and makes the scientific process easy to understand." ANDREW SHOTTS, CHEF, CHOCOLATIER, AND AUTHOR OF MAKING ARTISAN CHOCOLATES "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses." NORMAN LOVE, CHEF AND PRESIDENT, NORMAN LOVE CONFECTIONS

Flap

PRAISE FOR chocolates & confections "Peter Greweling's Chocolates and Confections, Second Edition is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well-honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts." HAROLD MCGEE, AUTHOR, ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN "This insightful book can be regarded as the bible for serious chocolate artisans--or anyone who wishes to become one. A must-have resource for every chocolatier that showcases Peter Greweling's approach to research, dedication to quality, and passion for his craft." DIETER G. SCHORNER, CMB, CHE, PROFESSOR AT THE CULINARY INSTITUTE OF AMERICA "For professional and aspiring chocolatiers, Chocolates and Confections, Second Edition is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!" CHRISTOPHER ELBOW, OWNER AND CHOCOLATIER, CHRISTOPHER ELBOW ARTISANAL CHOCOLATES "Peter Greweling has written 'the manual' for candy makers. This book guides you through all aspects of chocolate- and candy-making, with precise instructions, and makes the scientific process easy to understand." ANDREW SHOTTS, CHEF, CHOCOLATIER, AND AUTHOR OF MAKING ARTISAN CHOCOLATES "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses." NORMAN LOVE, CHEF AND PRESIDENT, NORMAN LOVE CONFECTIONS

Author Biography

Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home with the Culinary Institute of Americaca. 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 Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

Table of Contents

Chapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: Butter Ganache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9: Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: Sugar Densities Appendix B: Confectionery Work Areas

Long Description

PRAISE FOR chocolates & confections "Peter Grewelings Chocolates and Confections, Second Edition is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well-honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts." HAROLD MCGEE, AUTHOR, ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN "This insightful book can be regarded as the bible for serious chocolate artisans or anyone who wishes to become one. A must-have resource for every chocolatier that showcases Peter Grewelings approach to research, dedication to quality, and passion for his craft." DIETER G. SCHORNER, CMB, CHE, PROFESSOR AT THE CULINARY INSTITUTE OF AMERICA "For professional and aspiring chocolatiers, Chocolates and Confections, Second Edition is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!" CHRISTOPHER ELBOW, OWNER AND CHOCOLATIER, CHRISTOPHER ELBOW ARTISANAL CHOCOLATES "Peter Greweling has written the manual for candy makers. This book guides you through all aspects of chocolate- and candy-making, with precise instructions, and makes the scientific process easy to understand." ANDREW SHOTTS, CHEF, CHOCOLATIER, AND AUTHOR OF MAKING ARTISAN CHOCOLATES "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses." NORMAN LOVE, CHEF AND PRESIDENT, NORMAN LOVE CONFECTIONS

Feature

Chapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: ButterGanache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9:Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: SugarDensities Appendix B: Confectionery WorkAreas

Details