Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner Hardback
by Peter P. Greweling, The Culinary Institute of America (CIA)
Hardback
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Description
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Information
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In Stock - low on stock, only 1 copy remainingFree UK DeliveryEstimated delivery 2-3 working days
- Format:Hardback
- Pages:544 pages, Photos: 0 B&W, 250 Color; Drawings: 0 B&W, 28 Color
- Publisher:John Wiley & Sons Inc
- Publication Date:04/01/2013
- Category:
- ISBN:9780470424414
Information
-
In Stock - low on stock, only 1 copy remainingFree UK DeliveryEstimated delivery 2-3 working days
- Format:Hardback
- Pages:544 pages, Photos: 0 B&W, 250 Color; Drawings: 0 B&W, 28 Color
- Publisher:John Wiley & Sons Inc
- Publication Date:04/01/2013
- Category:
- ISBN:9780470424414