Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Anglais) Relié – 4 janvier 2013
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Description du produit
Présentation de l'éditeur
Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy–based centers, crystalline and non–crystalline sugar confectionery, jellies, nut centers, and aerated confections.
Expanding on the award–winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step–by–step instructions readers expect, along with the very latest information and guidelines.
- Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations
- Features new sections on opening a professional bakeshop, packaging and marketing, and American–style layered candy bars
- Written by Certified Master Baker Peter Greweling, one of the world′s top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley
Quatrième de couverture
Praise for Chocolates and Confections
"Peter Greweling′s Chocolates and Confections, Second Edition is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well–honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts." Harold McGee, Author, On Food and Cooking: The Science and Lore of the Kitchen
"This insightful book can be regarded as the bible for serious chocolate artisans or anyone who wishes to become one. A must–have resource for every chocolatier that showcases Peter Greweling′s approach to research, dedication to quality, and passion for his craft." Dieter G. Schorner, CMB, CHE, Professor at The Culinary Institute of America
"For professional and aspiring chocolatiers, Chocolates and Confections, Second Edition is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!" Christopher Elbow, Owner and Chocolatier, Christopher Elbow Artisanal Chocolates
"Peter Greweling has written ′the manual′ for candy makers. This book guides you through all aspects of chocolate–and–candy making, with precise instructions, and makes the scientific process easy to understand." Andrew Shotts, Chef, chocolatier, and author of Making Artisan Chocolates
"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses." Norman Love, Chef and President, Norman Love Confections
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Why? It's a comprehensive 4 in 1 book:
1) The science behind chocolate, sugarwork and the various components. Why might you want to include glucose in your chocolate and not just any sugar syrup? What is the difference between using agar-agar, gelatin, pectin and cornstarch in making gummies and jellies? This type of information helped me better understand why some of the steps to chocolate making mattered, and also gave me more comfort in knowing where I could deviate from recipes (e.g. I can add whatever liquid flavourings I want so long as I add them at the right time and keep my fats to liquid ratio consistent).
2) Techniques - how do you temper chocolate? how do you make aero-bar style chocolates? what's the proper way to handle ganaches or molded chocolates? how do you make a praline or marzipan? what's the secret to those meltaway type chocolates? what about the honeycomb material inside crunchie bars?
3) Troubleshooting - invariably a chocolate recipe will go wrong. how do you save a ganache that's been separated? why did your pates de fruit sweat and what can you do about it?
4) LOADS of really delicious recipes from chai tigers to a thai lemongrass truffle or toucan passionfruit chocolate to marshmallows, nougats, chocolate bars, candy crisps, caramels, fudges and more. I made several recipes (scaled down since the recipes are for ~180 truffles each!) from the book and they have all been hits. I have ordered more chocolate and I can't wait to try more.
The book also included suggested equipment and a brief explanation of some of the tools and why they were important.
The one thing missing from the book that I wish they spent time on was decorating in general -- the different techniques for finishing chocolates such as adding chocolate swirls, etc. To be fair each recipe has a description for how to finish the chocolate such as adding bits of salt or adding candied fruit bits and they did show you how to make spiked chocolates, but I wanted to know more about selecting colours and other types of chocolate flourishes.
In all it's a pricey, but valuable book that I anticipate I will be referencing a lot as I continue to learn and make chocolates.
This cookbook is also a great reference with charts, photos, trouble shooting, and step by step technique. This is easily in the top 5 cookbooks I own. I would recommend to anyone wanting to know how to make confections like: homemade marshmallows (not as easy as you would think but DEFINITELY worth the effort), gourmet lollipops in every flavor you can come up with, jellied childhood favorites, to every kind of chocolate delight you will find in a chocolaterie. Highly recommend. I will be looking for more books by this author.