The home candy maker's guide to creating stunning chocolates and
confections Chocolates and Confections at Home offers detailed
expertise for anyone who wants to make truly amazing homemade
confections and candies. The Culinary Institute of America and baking
and pastry arts professor Peter Greweling provide recipes and
step-by-step techniques that make even the most ambitious treats simple
for any home cook. In addition, Chocolates and Confections at Home
includes ingredient and equipment information, packaging and storage
practices, and troubleshooting tips for common preparation issues. *
Richly illustrated with more than 150 full-color photos that illustrate
key techniques as well as finished confections* Covers chocolates,
truffles, toffees and taffies, fudge and pralines, marshmallows,
jellies, nuts, and much more* Author Peter Greweling is a professor of
baking and pastry arts at the CIA, as well as a Certified Master Baker
and Certified Hospitality Educator Chocolates and Confections at Home is
the ideal resource for anyone who wants to graduate from chocolate chip
cookies to create impressively decadent delights.
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