the appetizer:

Chocolates and Confections at Home by Peter P. Greweling and The Culinary Institute of America, includes recipes like Almond Dragees; Green Tea Truffles; and Rochers; and techniques like Dry Sugar Cooking and Tempering Chocolate.

 

Chocolates and Confections at Home

by Peter P. Greweling and 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 P. 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.

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

 
About the Authors

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).

 

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Chocolates and Confections at Home

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This page created April 2010