Chocolates and Confections

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Fester Einband

Beschreibung

Klappentext The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate 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. Zusammenfassung The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate 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.

Autorentext

Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home . 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, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.

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Produktinformationen

Titel
Chocolates and Confections
Untertitel
Formula, Theory, and Technique for the Artisan Confectioner
Autor
EAN
9780470424414
ISBN
978-0-470-42441-4
Format
Fester Einband
Herausgeber
Wiley
Genre
Essen & Trinken
Anzahl Seiten
544
Gewicht
2010g
Größe
H285mm x B226mm x T41mm
Jahr
2012
Untertitel
Englisch
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