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Product Identifiers
PublisherHoughton Mifflin Harcourt Publishing Company
ISBN-100470189576
ISBN-139780470189573
eBay Product ID (ePID)74229296
Product Key Features
Book TitleChocolates and Confections at Home with the Culinary Institute of America
Number of Pages304 Pages
LanguageEnglish
Publication Year2009
TopicCourses & Dishes / Confectionery, Specific Ingredients / Chocolate
IllustratorYes
GenreCooking
AuthorPeter P. Greweling
FormatHardcover
Dimensions
Item Height1 in
Item Weight53.3 Oz
Item Length10 in
Item Width9.2 in
Additional Product Features
Intended AudienceTrade
LCCN2008-046668
Dewey Edition22
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).
Dewey Decimal641.8/53
Table Of ContentACKNOWLEDGMENTS. 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.
SynopsisAt homeThe Culinary Institute Of AmericaChocolates And ConfectionsPeter P. GrewelingThe only book you need to make truly amazing chocolates and candies at home"Like most branches of the culinary arts, the roots of confectionery lie with the homemaker taking the time to make something special for her family. Even in today's world, where time has become compressed as never before, and most people find it hard to find time to cook meals on a regular basis, home confectionery can still be a fun and satisfying pursuit. Whether you are making candies for your family, to serve to guests, or for holiday occasions, a range of home confectionery is within the reach of anyone with a kitchen and a few basic tools and ingredients." -Peter P. Greweling, 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., The home candy maker's guide to creating stunning chocolates and confectionsChocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies.
LC Classification NumberTX791.G785 2009
Bewertungen und Rezensionen
Relevanteste Rezensionen
- 17. Okt. 2017
Chocolates and Confections at home
Peter Grewling is no doubt an expert. I have both this and Chocolates and Confections. The former gives great techniques for home choclatiers, wrote the latter goes more in depth on the food science aspects, and shows a more high end technique. Many of the recipes in at home are found in chocolates and confections, though the latter has many more recipes. Both are wonderful, essential books for the home choclatier wishing to expand repertoire, knowledge, and skill.Bestätigter Kauf: JaArtikelzustand: Gebraucht
- 18. Jan. 2017
Fantastic book for the chocolate candy obsessed!
Thorough, well presented visual and with understandable directions.Bestätigter Kauf: JaArtikelzustand: Gebraucht
