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

  • Publsiher : Wiley Global Education
  • Release : 16 October 2012
  • ISBN : 9781118764879
  • Page : 544 pages
  • Rating : 5/5 from 6 voters

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Download or read book entitled Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition written by Peter P. Greweling and published by Wiley Global Education online. This book was released on 16 October 2012 with total pages 544. Available in PDF, EPUB and Kindle. Get best books that you want by click Get Book Button and Read as many books as you like.

Book Excerpt : 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.

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

Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition
Author: Peter P. Greweling,The Culinary Institute of America (CIA)
Publisher: Wiley Global Education
Relase: 2012-10-16
ISBN: 9781118764879
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Chocolates and Confections at Home with The Culinary Institute of America

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