No markings or inscription, gloss hardboards are scuffed, corners bruised. Dust jacket has wear, small tears to edges. We have fitted an archive quality dust jacket protector to this good clean copy. This edition printed on acid free paper.
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.
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
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Chocolates And Confections: Formula, Theory, And Technique For The Artisan
Peter P. Greweling And The Culinary Institute Of America
John Wiley and Sons
Hoboken, New Jersey
282mm x 230mm
Hardcover with glossy boards
First Edition with Dustjacket
282mm x 230mm