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

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Brand: Wiley
SKU: DADAX0764588443
ISBN : 9780764588440
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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.

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

GENERAL
AuthorPeter P. Greweling, The Culinary Institute of America
BindingHardcover
LanguageEnglish
Edition1
ISBN-100764588443
ISBN-139780764588440
PublisherWiley
Number Of Pages400
Publication Date2007-03-06
DIMENSIONS
Height11.15 inch.
Length8.9 inch.
Width1.3 inch.
Weight4.1 pounds.

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