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(Ebook) Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America ISBN 9780764588440, 0764588443

SKU: EBN-2221718

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$ 32 ~~$ 40~~ (-20%)

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4.5

33 reviews

Instant download (eBook) Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner after payment.

Authors:Peter P. Greweling, The Culinary Institute of America

Pages:200 pages.

Year:2007

Editon:1

Publisher:Wiley

Language:english

File Size:33.48 MB

Format:pdf

ISBNS:9780764588440, 0764588443

Categories: Ebooks

Product desciption

(Ebook) Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America ISBN 9780764588440, 0764588443

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

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