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Chocolates and Confections at Home with The Culinary Institute of America

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Description

Dusk cover has clear cover that may be shelf ware… the contents pages of book – excellent no writings or tore or stained pages. Sticker on back This book may contain library ownership stamps or labels. It was once returned through a book leasing program and made to be had for resale.

Product Description

Chocolates and Confections at Home offers detailed expertise for any person who wants to make in reality amazing homemade confections and candies. The Culinary Institute of The usa and baking and pastry arts professor Peter Greweling provide recipes and step by step techniques that make even essentially 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 in addition to 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 on the CIA, in addition to a Certified Master Baker and Certified Hospitality Educator

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

Recipe Excerpts from Chocolates and Confections at Home


Marshmallows

Caramel Apples

Sesame-Ginger Truffles
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