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.
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.
About the Author
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.
An excellent book for both the beginner and intermediate confectioner. This book contains not only recipes and beautiful photos of the creations, but detailed instruction on technique and theory, both of which are essential to making artisan confectionary. This book will give a sound knowledge not only of what to do, but why and how it works, giving the budding confectioner confidence to experiment with technique and formula. The author also presents an list of common problems with techniques, the cause and solution, so one can easily learn from one's mistakes.
The recipes include both traditional flavour combinations for chocolates and more artful double-layers or flavour interactions - the author has excluded recipes that he feels are 'fads', and gone for a more well-rounded, conventional selection, but the range and breadth of recipes is truly impressive - the only drawback is that the recipes lack an introduction; a brief sentence summarising the result of the flavour combination would have been beneficial, especially for the (few) recipes that were not accompanied by pictures.
The book steps through all manner of confectionary items, from truffles to ganache, sugar-candies, brittles, marshmallows and aerated candies and much, much more, and is a perfect match for the enthusiast.
"Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" is the ultimate chocolate cook book. Not only does it include delicious to-die-for recipes, but it also has heaps and heaps of hints and tips for the kitchen, and alternate formula as well! This would be perfect for any chef/baking enthusiast!
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