Chocolates and Confections or Sauces

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Author: The Culinary Institute of America CIA

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Table of Contents:

Acknowledgments.

Introduction.

Confectionery Ingredients and Equipment.

Cacao and Chocolate.

Packaging and Storage.

Fundamental Techniques.

Cream Ganache.

Butter Ganache.

Noncrystalline Sugar Confections.

Crystalline Sugar Confections.

Jellies.

Aerated Confections.

Nut Centers.

Appendix.

Glossary.

References.

Index.

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Sauces: Classical and Contemporary Sauce Making

Author: James Peterson

Peterson has infused this 3rd edition of Sauces with new life, overhauling and simplifying the book without removing any critical information. Many of the sauces have been lightened, the old French names have been dispensed with, and useful charts have been included throughout the book. The author has also standardized the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from "water" to "mayonnaise") because it is the consistency that is the most important -- and the hardest -- to show. An updated bibliography and source list of purveyors are also included, and the insert includes beautiful all-new 4-color photography.

Table of Contents:

A Short History of Sauce Making.
Equipment.
Ingredients.
Stocks, Glaces, and Essences.
Liaisons: An Overview.
White Sauces for Meat and Vegetables.
Brown Sauces.
Stock-Based and Nonintegral Fish Sauces.
Integral Meat Sauces.
Integral Fish and Shellfish Sauces.
Crustacean Sauces.
Jellies and Chauds-Froids.
Hot Emulsified Egg-Yolk Sauces.
Mayonnaise-Based Sauces.
Butter Sauces.
Salad Sauces, Vinaigrettes, Salsas, and Relishes.
Purees and Puree-Thickened Sauces.
Pasta Sauces.
Asian Sauces.
Dessert Sauces.
Appendix.
Glossary.
Sources.
Purveyors.
Bibliography.
Index.