Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
Greweling, Peter P.
Culinary Institute of America (CON)
Hardcover
$42.25 + $1.99 USPS S/H
$2.11 of your order (5%) will be donated to the school of your choice.
BOOK SYNOPSIS
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.
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MORE BOOK INFO
ISBN: 0764588443
Dewey Decimal: 641.3/374
Library of Congress: 2006004538
Book Publisher: John Wiley & Sons Inc
Language: ENG
No. of Pages: 388
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