Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
| Author | : | |
| Rating | : | 4.33 (579 Votes) |
| Asin | : | 0470424419 |
| Format Type | : | paperback |
| Number of Pages | : | 544 Pages |
| Publish Date | : | 2013-11-18 |
| Language | : | English |
DESCRIPTION:
Pokin said THE chocolate book to buy to learn about chocolate making. I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the "THE chocolate book to buy to learn about chocolate making" according to Pokin. I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It's a comprehensive THE chocolate book to buy to learn about chocolate making Pokin I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.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 differen. 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 differen. 008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.Why? It's a comprehensive THE chocolate book to buy to learn about chocolate making Pokin I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.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 differen. 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 differen. "To put it simply its a great book to learn your basics." according to Rebecca Midwest. This is the second time I've purchased this book. I used it and others to build my business and have won many awards based on technique I learned from this book. It is a great book to learn the basics and build from there. My first book is full of chocolate and sugar and in pretty poor shape. so yes, to put it simply, it is a great book. Hopefully, the second book will see the same love! I've included a small sample of my work.. And yet again G. Oakes Reading Greweling's first edition was just like the written version of his class (yes, I would know). While missing the videos, smells, and being able to taste and feel and experience the demos, it was about as close as you could get to the real thing.But why buy the second edition? It's just a couple edits, right? Wrong.Greweling has expanded on several topics and this is a welcome addition to my food/hospitality library. Don't hesitate to buy this, even
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 illustrationsFeatures new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy barsWritten 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. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. The comprehensive guide to chocolate and candy making for professionals and serious home cooksChocolate 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
Sample Recipes from Chocolates and ConfectionsCaramel Shortbread BarsClick here for the recipe