Chocolates and Confections at Home:
The home candy maker's guide to creating stunning
chocolates and confections by Peter P. Greweling

Chocolates and Confections at Home: The home candy maker's guide to creating stunning chocolates and confections Wiley Hardcover) by Peter P. Greweling, Culinary Institute of America and baking and pastry arts professor, provides 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. The book covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more. It is illustrated by more than 150 full-color photos of key techniques as well as finished confections.

Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a Certified Master Baker, and a Certified Hospitality Educator.

Edited by Patricia D. Sherman

©ChocolateAtlas.com

Contact us:  Editor  Webmaster