Chocolates and Confections Books

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Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition


Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition
  • Author : Peter P. Greweling
  • Publisher : Wiley Global Education
  • Release : 2012-10-16
  • ISBN : 9781118764879
  • Language : En, Es, Fr & De
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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 at Home with The Culinary Institute of America


Chocolates and Confections at Home with The Culinary Institute of America
  • Author : Peter P. Greweling
  • Publisher : John Wiley & Sons
  • Release : 2009-12-30
  • ISBN : 9780470189573
  • Language : En, Es, Fr & De
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Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.

Making Artisan Chocolates


Making Artisan Chocolates
  • Author : Andrew Garrison Shotts
  • Publisher : Quarry Books
  • Release : 2007-01-01
  • ISBN : 9781616734954
  • Language : En, Es, Fr & De
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Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.

Chocolate Obsession


Chocolate Obsession
  • Author : Michael Recchiuti
  • Publisher : Stewart, Tabori and Chang
  • Release : 2005-09-01
  • ISBN : 1584794577
  • Language : En, Es, Fr & De
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A sumptuous array of chocolate confections and treats presents more than sixty sinfully delicious, original recipes for dipped and molded chocolates, brownies, cookies, soufflés, cupcakes, and truffles--from Chocolate Shortbread Cookies with Truffle Cream Filling to Rocky Recchiuti Brownies and Double Dark Chocolate Soufflés.

The Art of the Chocolatier


The Art of the Chocolatier
  • Author : Ewald Notter
  • Publisher : John Wiley & Sons
  • Release : 2011-01-18
  • ISBN : 9780470398845
  • Language : En, Es, Fr & De
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A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.