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Chocolates and Confections at Home with The Culinary Institute of America

Peter P. Greweling

Publisher: Wiley; 1 edition (December 30, 2009)

 










































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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 information, packaging and storage practices, and troubleshooting tips for common preparation issues.

  • Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
  • Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
  • Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

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 family

  • Chocolate, 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 recipes

  • Master Techniques: A clear explanation of the key skills needed for candy making—including everything from cooking sugar to chopping, storing, and tempering chocolate

  • Truffles 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 treats

  • Brittles, 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 cordials

  • Marshmallow, Nougat, and Jellies: Aerated candies like divinity, nougat, marshmallow, and sponge candy, as well as candy jellies and a quick, straightforward version of candied citrus

  • Nuts: 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 Bars

For 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.  

      
Chris's Notes*