 Back to search results | ||
 | ||
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) (Hardback, 2007)
| ||
Product description:Full product description
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible ...Read more
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) (Hardback, 2007)
Only 2 Left!
- Great deal from an eBay highly rated seller This item appears here because it is the lowest priced, Buy It Now item from a highly rated seller.Start of LayerEnd of Layer
Condition:Brand new
) Location:United Kingdom
Product description
| 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. | |
| Key Features | |
| Author(s) | Peter P. Greweling, The Culinary Institute of America (CIA) |
| Publisher | John Wiley & Sons Inc |
| Date of Publication | 27/03/2007 |
| Language | English |
| Format | Hardback |
| ISBN-10 | 0764588443 |
| ISBN-13 | 9780764588440 |
| Subject | Food & Drink: General |
| Publication Data | |
| Place of Publication | New York |
| Country of Publication | United States |
| Imprint | John Wiley & Sons Inc |
| Content Note | col. Illustrations |
| Dimensions | |
| Weight | 1848 g |
| Width | 227 mm |
| Height | 285 mm |
| Spine | 32 mm |
| Description | |
| Table Of Contents | Acknowledgments. Introduction. Confectionery Ingredients and Equipment. Cacao and Chocolate. Packaging and Storage. Fundamental Techniques. Cream Ganache. Butter Ganache. Noncrystalline Sugar Confections. Crystalline Sugar Confections. Jellies. Aerated Confections. Nut Centers. Appendix. Glossary. References. Index. |
| Author Biography | 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. |
eBay Product ID: EPID94486383
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.