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Chocolates and Confections at Home with The Culinary Institute of America (edition 2009)
by Peter P. Greweling (Author)
Chocolates and Confections at Home with The Culinary Institute of America by Peter P. Greweling
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Amazon.com Amazon.com Review (ISBN 0470189576, Hardcover)
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
(retrieved from Amazon Thu, 12 Mar 2015 18:19:46 -0400)
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
(summary from another edition)
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