CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA

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.

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); dragées (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. Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections. With Chef Greweling as your guide, you can easily create your own delicious, can’t-eat-just-one, picture-perfect confections at home.

About the Author
Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.

Founded in 1946, The Culinary Institute Of America is an independent, not?for?profit college offering bachelor’s and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world’s premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).

Product Details
* Hardcover: 304 pages
* Publisher: Wiley (December 30, 2009)
* Language: English
* ISBN-10: 0470189576

Chocolates and Confections at Home with The Culinary Institute of America

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