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Chocolates and Confections at Home with The Culinary Institute of America, by Peter P. Greweling, The Culinary Institute of America
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Dusk cover has clear cover that is shelf ware... the contents pages of book - excellent no writings or tore or stained pages. Sticker on back This book may contain library ownership stamps or labels. It was returned through a book leasing program and made available for resale.
- Sales Rank: #79785 in Books
- Published on: 2009-12-11
- Released on: 2009-12-30
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.05" w x 9.25" l, 3.25 pounds
- Binding: Hardcover
- 304 pages
Amazon.com Review
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.
In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.
- Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
- Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
- Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator
Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.
Recipe Excerpts from Chocolates and Confections at Home
Marshmallows
Caramel Apples
Sesame-Ginger Truffles
Review
'...includes keys to success for each recipe...which should enable you to become a chocolatier par excellence in your own kitchen.' (Culinarialibris.com, April 2011).
From the Inside Flap
Chocolates And Confections
At Home With The Culinary Institute Of America
Have you ever walked past a chocolate shop, gazed at the exquisite confections arrayed inside, and thought to yourself: I wish I could do that? Well, now you can.
In Chocolates and Confections at Home with The Culinary Institute of America, Certified Master Baker Peter Greweling takes the mystery out of candy making with all the advice, techniques, and user-friendly recipes you need to recreate your favorite confections at home. In simple layman's terms, he explains the ins and outs of candy making, including not only how it's done, but also why it works—and what to try if it doesn't.
Inside this gorgeously illustrated book, you'll find everything you need to make, store, and enjoy hundreds of sweet delights. Chapters include:
Equipment and Ingredients: Details on exactly what you need—and don't need—to create treats that will wow your friends and family
Chocolate, Chocolate, Chocolate: A comprehensive guide to everyone's favorite ingredient—exactly what chocolate is, how to decipher chocolate product labels, and tips on selecting the right kinds of chocolate for all your favorite recipes
Master Techniques: A clear explanation of the key skills needed for candy making—including everything from cooking sugar to chopping, storing, and tempering chocolate
Truffles and Chocolates: Easy-to-follow recipes for all types of truffles, including Black Forest, Coconut-Lime, and Sesame-Ginger; as well as a variety of barks, t'ings, meltaways, and chocolate-dipped treats
Brittles, Toffees, and Taffies: Popular candies based on cooked sugar, such as hard candies and lollipops, Chocolate-Coated Caramel Apples, Pecan Buttercrunch, English Toffee, and Peanut Butter Taffy
Fudge, Fondant, and Pralines: Traditional homemade candies, including ten kinds of fudge and several pralines, as well as more specialized recipes simplified for the home cook, such as fondant and cordials
Marshmallow, Nougat, and Jellies: Aerated candies like divinity, nougat, marshmallow, and sponge candy, as well as candy jellies and a quick, straightforward version of candied citrus
Nuts: Nut-based sweets like marzipan and gianduja; Buckeyes, a Midwestern favorite; rochers (clusters); drag�es (caramel- or chocolate-coated nuts); and that American classic: Turtles
Chocolate Molds and Cups: Molded and filled chocolates, including Peanut Butter Bombs, Belle Helene, Buttercreams, and Black Pearls
Layers of Flavors: Candy bars with layers of fillings enrobed in chocolate, including Kitchen Sink Bars, Marshamels, and PB&J Bars
For each type of confection, Chef Greweling provides detailed descriptions; crystal-clear, illustrated instructions; storage tips; and troubleshooting information to help readers identify and address common problems.
With step-by-step techniques, down-to-earth advice, and expertly tested recipes, Chocolates and Confections at Home with The Culinary Institute of America renders candy making accessible to everyone. With Chef Greweling as your guide, you can easily create your own delicious, can't-eat-just-one, picture-perfect confections at home.??
Most helpful customer reviews
90 of 96 people found the following review helpful.
An absolute must-have!
By Cake Lady
I have a lot of cookbooks, many of which are candy and dessert books. I've been freelance (just do it!!) cooking for most of my life, including having made pull-taffy with my mom as a child. Over the years, I have had good and bad luck with various attempts at candymaking. Some of my divinity comes out perfect, some is dry. Pralines that are creamy, some that are grainy. Fudge that is perfectly made and some that is hard and short. What gives? This book does. It has a full explanation of all techniques to be used at the beginning of each chapter, before you even get to the recipes. This is great because it helps you resist the temptation to just jump into trying something; after all, it must be important for you to know a technique if they tell you before they give you the recipe in which you will use that technique. It actually repeats everything for you because before the recipes, it goes through the entire process without measurements so that you can't make it at that point! I found that I actually read the entire book, cover to cover, before even attempting anything. My chocolate tempered perfectly, which was the first thing I did. Next will be either cherry cordials or maybe more divinity.
I feel much more confident in my ability to create perfect confections. Perfect every time. There are also a lot of recipes for confections I'd never considered, as well as ones I'd never heard of. All because I don't just know what I want to do, but how to do it, and why it works. Lots of history, interesting asides, and very clear instructions. All in all, a definite must-have.
28 of 29 people found the following review helpful.
Yummy!
By Qookie Queen
I'm a candy-making noob, but this book enables newbies like me to turn out professional-looking treats. The sections are logical, easy to follow, and provide all manner of tips and scenarios to head off potential disasters. I've tried four recipes so far -filled chocolates, divinity, rochers and Turkish delight- ; only the delight defeated me (I'll be trying again to get it right, but the waste of pistachios made me weep). The other three turned out perfectly. I won't say the feeling was like the high I got when I baked my first loaf of bread, but it was close. I'll be going through all of the recipes eventually. This is a great cookbook!
0 of 0 people found the following review helpful.
great taste
By Rosemary Jost
wonderful gift
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