Chocolates and Confections by Peter P. Greweling
Look inside with Google Book Preview
Chocolates and Confections
By Peter P. Greweling

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner


Checking availability...



Chocolates and Confections by Peter P. Greweling

Book 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.

Buy Chocolates and Confections book by Peter P. Greweling from Australia's Online Bookstore, Boomerang Books.


Book Details

ISBN: 9780764588440
ISBN-10: 0764588443
Format: Hardback
(285mm x 227mm x 32mm)
Pages: 400
Imprint: John Wiley & Sons Inc
Publisher: John Wiley & Sons Inc
Publish Date: 27-Mar-2007
Country of Publication: United States

Other Editions...


Books By Author Peter P. Greweling

Chocolates and Confections by Peter P. Greweling Chocolates and Confections, Hardback (January 2013)

The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.

Chocolates and Confections at Home with the Culinary Institute of America by Peter P. Greweling Chocolates and Confections at Home with the Culinary Institute of America, Hardback (January 2010)

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.

» View all books by Peter P. Greweling

Reviews

» Have you read this book? We'd like to know what you think about it - write a review about Chocolates and Confections book by Peter P. Greweling and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a member - it's free to sign up!)

Write a book review


Author Biography - Peter P. Greweling

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 Societe 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.

Boomerang Bucks close

For every $20 you spend on books, you will receive $1 in Boomerang Bucks loyalty dollars. You can use your Boomerang Bucks as a credit towards a future purchase from Boomerang Books. Note that you must be a Member (free to sign up) and that conditions do apply.

Recent books by Peter P. Greweling close
Chocolates and Confections by Peter P. Greweling
Chocolates and Confections at Home with the Culinary Institute of America by Peter P. Greweling
»
Recent books by The Culinary Institute of America (CIA) close
Professional Bread Baking by The Culinary Institute of America (CIA)
Baking for Special Diets by The Culinary Institute of America (CIA)
Culinary Math by The Culinary Institute of America (CIA)
Street Food by The Culinary Institute of America (CIA)
Catering by The Culinary Institute of America (CIA)
Baking and Pastry by The Culinary Institute of America (CIA)
Modern Buffet Presentation by The Culinary Institute of America (CIA)
Remarkable Banquet Service by The Culinary Institute of America (CIA)
Cooking for Special Diets by The Culinary Institute of America (CIA)
Low and Slow by The Culinary Institute of America (CIA)
Remarkable Service by The Culinary Institute of America (CIA)
Pies and Tarts by The Culinary Institute of America (CIA)
Cooking at Home with the Culinary Institute of America by The Culinary Institute of America (CIA)
In the Hands of a Baker by The Culinary Institute of America (CIA)
Creating Your Culinary Career by The Culinary Institute of America (CIA)
Mediterranean Cooking at Home with the Culinary Institute of America by The Culinary Institute of America (CIA)
Preserving by The Culinary Institute of America (CIA)
Baking and Pastry by The Culinary Institute of America (CIA)
Techniques of Healthy Cooking by The Culinary Institute of America (CIA)
Pasta by The Culinary Institute of America (CIA)
»
BoomerangBooks.com.au close