Chocolates and Confections - Formula, Theory, and Technique for the Artisan Confectioner

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 details

• Authors: Peter P. Greweling, Peter P. The Culinary Institute of Amer Greweling, Peter P./ Culinary Institute of America Greweling, PeterP Greweling, PP Greweling, GREWELING PETER P CULINARY INST, Greweling Peter P., The Culinary Institute of America, The Culinary Institute of America (CIA)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 04.01.2013
• EAN: 9780470424414
• ISBN: 978-0-470-42441-4
• No. of pages: 544
• Subjects: Guides > Food & drink > Theme cookery books; Hotel & catering trades, Hotel, hospitality and catering trades