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|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.|
|Author(s)||Peter P. Greweling, The Culinary Institute of America (CIA)|
|Publisher||John Wiley & Sons Inc|
|Date of Publication||27/03/2007|
|Subject||Food & Drink: General|
|Place of Publication||New York|
|Country of Publication||United States|
|Imprint||John Wiley & Sons Inc|
|Content Note||col. Illustrations|
|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.|