Chocolates and Confections at Home with The Culinary Institute of America
The home candy maker's guide to creating stunning chocolates and confections\ 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...
Search in google:
Chocolates And ConfectionsAt Home With The Culinary Institute Of AmericaHave you ever walked past a chocolate shop, gazed at the exquisite confections arrayed inside, and thought to yourself: I wish I could do that? Well, now you can. In Chocolates and Confections at Home with The Culinary Institute of America, Certified Master Baker Peter Greweling takes the mystery out of candy making with all the advice, techniques, and user-friendly recipes you need to recreate your favorite confections at home. In simple layman's terms, he explains the ins and outs of candy making, including not only how it's done, but also why it works—and what to try if it doesn't.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 familyChocolate, 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 recipesMaster Techniques: A clear explanation of the key skills needed for candy making—including everything from cooking sugar to chopping, storing, and tempering chocolateTruffles 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 treatsBrittles, 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 cordialsMarshmallow, Nougat, and Jellies: Aerated candies like divinity, nougat, marshmallow, and sponge candy, as well as candy jellies and a quick, straightforward version of candied citrusNuts: 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 BarsFor 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. With Chef Greweling as your guide, you can easily create your own delicious, can't-eat-just-one, picture-perfect confections at home.??
ACKNOWLEDGMENTS. 1 Equipment and Ingredients. 2 Chocolate, Chocolate, Chocolate! 3 Master Techniques. 4 Truffles and Chocolates. 5 Brittles, Toffees, and Taffies. 6 Fudge, Fondant, and Pralines. 7 Marshmallow, Nougat, and Jellies. 8 Nuts! 9 Chocolate Molds and Cups. 10 Layers of Flavors. GLOSSARY. RESOURCES. INDEX.
