Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Released on by Peter P. Greweling
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  • Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition Book Detail

  • Author : Peter P. Greweling
  • Release Date : 2012-10-16
  • Publisher : Wiley Global Education
  • Genre : Cooking
  • Pages : 546
  • ISBN 13 : 1118764870
  • File Size : 77,77 MB
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition by Peter P. Greweling PDF Summary

Book 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.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê 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.

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