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Book cover of Chocolates and Confections

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling
The Culinary Institute of America
Peter P. ) Greweling

79

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.

Publisher: John Wiley & Sons Inc
Binding: Hardback
Publication date: 04 Jan 2013
Dimensions: 285 x 226 x 41 mm
ISBN: 9780470424414