Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling and the Culinary Institute of America (Hardcover—2012)
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. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centres, crystalline and non-crystalline sugar confectionery, jellies, nut centres, and aerated confections.
Expanding on the award-winning first edition (2007), this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations, and features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars.