Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner

43.47 Brand New 5 In stock! Order now!
Brand: Wiley
SKU: DADAX0764588443
ISBN : 0764588443

Domestic Shipping:$5.95
International Shipping: Add $20.
Qty: - +
   - OR -   
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.
Author : Peter P. Greweling
ISBN : 0764588443
Language : English
No of Pages : 400
Edition : 1
Publication Date : 3/6/2007
Format/Binding : Hardcover
Book dimensions : 10.87x8.58x1.42
Book weight : 0.04

Write a review

Your Name:

Your Email:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: