Chocolate Arts Books: Chocolates and Confections - Formula, Theory, and Technique for the Artisan Confectioner (9780764588440) By Peter P. Greweling, The Culinary Institute of America (CIA)
Combines artisan confectionery techniques with accessible explanations of the theory, science and formulas
Information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques
Contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections
Features 12 chapters on different categories of candy making, including ingredient and tool information, packaging and storage, crystalline and non-crystalline confections, and cream and butter ganache, among others
Enhanced accessibility with troubleshooting tables for quick and reliable access and a detailed confectionary glossary
Features 162 gorgeous four-color photos of process and finished products as well as 21 line drawings
The book fills a hole in the market for student and professional confectioners at a time when the trade is poised for a renaissance in public awareness and status, and for a revival in the use of traditional techniques to produce world-class products
The Author
Peter Greweling - Professor of baking and pastry arts at The Culinary Institute of America. Certified Master Baker. Worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green. Extensive training in confectionery technology. 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.
\The Culinary Institute of America - Founded in 1946. 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.
