Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Rights Contact Login For More Details
More About This Title Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
English
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 Société 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.
English
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.
