Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Second Edition

Author: Peter P. Greweling,The Culinary Institute of America (CIA)

Publisher: Wiley Global Education

ISBN: 1118764870

Category: Cooking

Page: 544

View: 4370

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
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Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Author: Peter P. Greweling,Culinary Institute of America

Publisher: John Wiley & Sons

ISBN: 0470424419

Category: Cooking

Page: 534

View: 8801

Provides detailed explanations of the chocolate and candy making processes, discussing equipment, ingredients, techniques, and pitfalls, while providing recipes for such treats as truffles, caramels, ganaches, gummies, and nougats.
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Making Artisan Chocolates

Author: Andrew Garrison Shotts

Publisher: Quarry Books

ISBN: 1616734957

Category: Cooking

Page: 176

View: 332

Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors.
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The Art of the Confectioner

Sugarwork and Pastillage

Author: Ewald Notter

Publisher: John Wiley & Sons

ISBN: 0470398922

Category: Cooking

Page: 368

View: 4743

A professional-level guide provides all the information needed to craft creative confections almost solely from sugar, in a book that includes step-by-step instructions a clear, instructional photos, as well as an appendix of templates.
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Caramel

Author: Carole Bloom

Publisher: Gibbs Smith

ISBN: 1423632125

Category: Cooking

Page: 224

View: 775

Bloom takes the rich luxurious flavor of caramel to new heights with these recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts.
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Chocolate Obsession

Confections and Treats to Create and Savor

Author: Michael Recchiuti,Fran Gage

Publisher: Stewart, Tabori and Chang

ISBN: 9781584794578

Category: Cooking

Page: 200

View: 5357

A sumptuous array of chocolate confections and treats presents more than sixty sinfully delicious, original recipes for dipped and molded chocolates, brownies, cookies, soufflés, cupcakes, and truffles--from Chocolate Shortbread Cookies with Truffle Cream Filling to Rocky Recchiuti Brownies and Double Dark Chocolate Soufflés.
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Truffles, Candies, and Confections

Techniques and Recipes for Candymaking

Author: Carole Bloom

Publisher: Ten Speed Press

ISBN: 0307791300

Category: Cooking

Page: 240

View: 8254

With TRUFFLES, CANDIES, AND CONFECTIONS at your side, starting a candymaking tradition will be as rewarding as it is delectable. Imagine your favorite candy—maybe it's a velvety raspberry truffle or a piece of crisp English toffee. In this completely revised and expanded edition of a culinary classic, pastry chef and teacher Carole Bloom shows intrepid bakers how to turn their visions of sugarplums into home-baked perfection. Bloom begins with an illuminating discussion of candymaking essentials, from ingredients to tools to techniques, and then shares more than 180 exquisitely detailed recipes for truffles, caramels, nut brittles, fudge, and more. If you haven't dared to try candymaking or have been frustrated by attempts in the past, get out the baking sheets and gift boxes—it's time to prepare, devour, and share batches of blissful, homemade treats like Mocha Truffles, Hazelnut Chocolate Kisses, Vanilla Cream Caramels, Butter Peanut Brittle, and Maple Pecan Fudge. Bloom's clear, concise instructions will help beginners master even the trickiest techniques, like tempering chocolate and making caramel, and her many recipe variations will inspire experienced candymakers to experiment with new flavor combinations. From the Trade Paperback edition.
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The Sweet Book of Candy Making

From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

Author: Elizabeth LaBau

Publisher: Quarry Books

ISBN: 1610586468

Category: Cooking

Page: 160

View: 3767

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth. Inside, you'll find: —Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more —More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies —Troubleshooting tips for each type of candy —How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle —Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more —Decorating techniques to show off your tasty results Get started in your kitchen with The Sweet Book of Candy Making!
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The Great Book of Chocolate

The Chocolate Lover's Guide with Recipes

Author: David Lebovitz

Publisher: Ten Speed Press

ISBN: 160774239X

Category: Cooking

Page: 176

View: 1146

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.
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Fine Chocolates

Great Experience

Author: Jean-Pierre Wybauw

Publisher: Lannoo Uitgeverij

ISBN: 9789020959147

Category: Cooking

Page: 228

View: 629

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, W
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Making Fine Chocolates

Flavour-Infused Chocolates, Truffles and Confections

Author: Andrew Garrison Shotts

Publisher: Apple

ISBN: 9781845431945

Category: Chocolate

Page: 176

View: 3956

Today's chocolates have gone upmarket, mixing flavours such as chile peppers, caramel or wasabi with high-quality bittersweet or imported chocolate. Luckily creating such mouth-watering confections at home no longer requires a cooking degree - Making Fine Chocolates will teach you all the inside tips, techniques and methods for making chocolates like a professional chocolatier at home. Once only available to pastry chefs, the techniques shown here will help you create chocolates to rival those found in upmarket retail shops and specialist chocolate shops. Forget milk chocolate bars - the recipes in this book combine daring and unusual flavours to create truly unique creations. Using ingredients such as vanilla bean, mint and fresh raspberries, Andrew Garrison Shotts will teach you how to create one-of-a-kind homemade chocolates, truffles and confections that will dazzle your friends and family.
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Hand-Crafted Candy Bars

From-Scratch, All-Natural, Gloriously Grown-Up Confections

Author: Susie Norris,Susan Heeger

Publisher: Chronicle Books

ISBN: 1452109656

Category: Cooking

Page: 160

View: 7597

Offers gourmet candy recipes designed for adults, including cocoa-nib caramel cookie sticks, candied mint leaves, and green tea truffles.
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The Young Chef

Recipes and Techniques for Kids Who Love to Cook

Author: The Culinary Institute of America

Publisher: Houghton Mifflin Harcourt

ISBN: 0544648056

Category: Cooking

Page: 192

View: 2811

Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of America Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese “Takeout” Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!
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The Art and Craft of Chocolate

An enthusiast's guide to selecting, preparing and enjoying artisan chocolate at home

Author: Nathan Hodge

Publisher: Quarry Books

ISBN: 1631594672

Category: Cooking

Page: 160

View: 2918

In The Art and Craft of Chocolate, world-renowned chocolatier Nathan Hodge takes you on a grand tour of chocolate—from its processing, history, and trade to how it's made, bean to bar. The book includes the basic principles of chocolate-making at home and recipes for traditional moles, drinks, baked goods, rubs, and more. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it. For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as tortillas and moles in Mexican cuisine. The Art and Craft of Chocolate covers the cultural history of chocolate, as well as the birth of the chocolate bar. The co-founder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. An expert in the bean-to-bar movement and a leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate—a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate—and discusses sustainability and social consciousness, along with his own chocolate making philosophy. The Art and Craft of Chocolate is your resource on all topics chocolate.
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The Praline

Author: St LeRoux,Romy Tembuyser

Publisher: Lanoo Books

ISBN: 9782873868048

Category: Cooking

Page: 319

View: 6923

The Pralin contains gastronomic recipes for the professionals, written by Stphane Leroux, who traces the history of praline and explains the fabrication, the different basic praline recipes (with almonds, nuts, dark, white, with sesame...) and their us
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Chocolate

Author: Dom Ramsey

Publisher: Penguin

ISBN: 1465459162

Category: Cooking

Page: 224

View: 5868

Chocolate is a decadent visual exploration of the world's favorite indulgence, from its origins to tasting, techniques, and recipes, so every chocoholic can really appreciate every mouthful. Find out how to identify quality when buying, taste like a pro, or make your own chocolate at home and experiment with different flavor combinations. Take the leap from chocoholic to chocolatier with the help of 15 step-by-step recipes for truffles, fondant, cake, and more. Eight step-by-step techniques provide mini master classes for tempering, flavoring, and even making your own bean-to-bar chocolate. Chocolate also traces the transformation from cocoa bean to bar, highlights the chocolate-producing countries throughout the world, and explains why chocolate is so addictive. With more than 300 photographs, this book is a visual indulgence that is sure to lead to a palatable one. Give in to your inner chocoholic and become an expert on the world's most delectable treat with DK's Chocolate.
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Truffles (Large Print 16pt)

Author: Dede Wilson

Publisher: ReadHowYouWant.com

ISBN: 145960539X

Category: Cooking

Page: 176

View: 8804

Everyone knows that truffles are fabulous and indulgent, but who knew that they could be so easy to make? Thanks to Dede Wilson's clear, uncomplicated approach - with much simpler concepts and techniques than in other candy and truffle books - chocolate lovers will find making truffles anything but intimidating. Perfect for anyone who loves - or loves to give! - chocolate, Truffles features 50 recipes for classic and contemporary chocolate truffles using a variety of flavorings (raspberry, ginger, curry, espresso, cognac, passion fruit, hazelnut, champagne, and more), decorating options, and chocolates (dark, milk, and white) for every taste and occasion. Truffle lovers can choose from recipes that run the gamut from Cocoa - Dusted Classic Bittersweet Chocolate Truffles to more exotic flavors like Amaretto Apricot Marzipan Truffles and Toasted Coconut Truffles. The introduction includes an explanation of truffle - making basics, including how to choose the right chocolate, what techniques to use, how to store truffles and how long they'll last, and what tools are required to make the perfect truffle. There is also a troubleshooting section to give first - time truffle makers helpful advice along the way. Full - color photos throughout and a stylish and contemporary design provide mouthwatering inspiration for any fan of these sublime treats.
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Baking and Pastry: Mastering the Art and Craft, 3rd Edition

Author: The Culinary Institute of America (CIA)

Publisher: Wiley Global Education

ISBN: 1118805445

Category: Cooking

Page: 1136

View: 2662

The leading learning tool for all levels of baking and pastry ability, newly illustrated and updated Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations
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