Chocolates and Confections: Formulas, Theory, and Techniques for the Artisan Confectioner
by Greweling, Peter P.


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Product 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.


 
Product Information
Binding: Hardcover
Specs: 534 pages | 4.48 Lbs
ISBN: 0470424419
ISBN-13: 9780470424414
Old Edition: 0764588443
Edition: 2
Publisher: Wiley, John & Sons, Inc. | Publish Date 10/12 | Copyright 2013
 
 

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