chocolates and confections formula theory and technique for the artisan confectioner

Download Book Chocolates And Confections Formula Theory And Technique For The Artisan Confectioner in PDF format. You can Read Online Chocolates And Confections Formula Theory And Technique For The Artisan Confectioner here in PDF, EPUB, Mobi or Docx formats.

Chocolates And Confections Formula Theory And Technique For The Artisan Confectioner 2nd Edition

Author : Peter P. Greweling
ISBN : 9781118764879
Genre : Cooking
File Size : 52. 31 MB
Format : PDF, ePub, Mobi
Download : 970
Read : 668

Download Now


Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

Chocolates And Confections

Author : Peter P. Greweling
ISBN : 0764588443
Genre : Cooking
File Size : 75. 83 MB
Format : PDF, Kindle
Download : 320
Read : 568

Download Now


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.

Chocolates And Confections At Home With The Culinary Institute Of America

Author : Peter P. Greweling
ISBN : 9780470189573
Genre : Cooking
File Size : 24. 71 MB
Format : PDF, ePub, Mobi
Download : 903
Read : 912

Download Now


Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.

Ultimate Chocolate Desserts

Author : Instructables.com Staff
ISBN : 9781936605880
Genre : Cooking
File Size : 41. 25 MB
Format : PDF, ePub, Mobi
Download : 589
Read : 331

Download Now



Chocolate Bliss

Author : Susie Norris
ISBN : 9780307791320
Genre : Cooking
File Size : 90. 44 MB
Format : PDF, Kindle
Download : 574
Read : 506

Download Now


Need more chocolate in your life? CHOCOLATE BLISS is a celebration of all things chocolate: types and flavors, health and beauty benefits, origins, baking secrets, ecological influences, and gifting delights. With must-have recipes like Fudgey Hearts of Darkness, antioxidant-rich offerings like Blueberry Cocoa Nib Crumble, and luxurious indulgences like Salty Chocolate Body Scrub, there’s no reason not to treat yourself–and your friends–to the chocolate life. From the Hardcover edition.

The Oxford Companion To Sugar And Sweets

Author :
ISBN : 9780199313617
Genre : Cooking
File Size : 46. 79 MB
Format : PDF, ePub, Mobi
Download : 849
Read : 244

Download Now


A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "? la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

Top Download:

Best Books