What is included with this book?
Peter P. Greweling, the award-winning author of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, is a professor of baking and pastry arts at The Culinary Institute of America, a Certified Master Baker, and a Certified Hospitality Educator.
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 culinary arts and wine and beverage studies. A network of more than 39,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for industry professionals and food enthusiasts, has campuses in New York (Hyde Park), California (St. Helena), and Texas (San Antonio).
1 Equipment and Ingredients.
2 Chocolate, Chocolate, Chocolate!
3 Master Techniques.
4 Truffles and Chocolates.
5 Brittles, Toffees, and Taffies.
6 Fudge, Fondant, and Pralines.
7 Marshmallow, Nougat, and Jellies.
9 Chocolate Molds and Cups.
10 Layers of Flavors.