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Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner

by [Greweling, Peter P., The Culinary Institute of America (CIA)]

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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.

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Product Details

  • Wiley Brand
  • Nov 6, 2012 Pub Date:
  • 9780470424414 ISBN-13:
  • 0470424419 ISBN-10:
  • English Language
  • 11 in * 1.5 in * 8.9 in Dimensions:
  • 5 lb Weight: