您现在的位置：快乐比价网 > 图书 > 教育/科技 > 英语 > 商品详情

Chocolates and Confections: Formula Theory and Technique for the Artisan Confectioner

分享到：

最低价：￥413.10

定价：￥469.40

作者：Peter P. Greweling（彼得·P.格威灵），The Culinary Institute of America（美国厨艺学院）著

出版社：John Wiley & Sons

出版时间：2010-12-17

I S B N：9780764588440

价格比较

商品详情

商品评论(0条)

Chocolates and Confections: Formula Theory and Technique for the Artisan Confectioner

送货上门

价格
413.10元

商品详情

编辑推荐

内容简介

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

作者简介

PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Societe Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997. 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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.