Chocolates and Confections  Formula  Theory  and Technique for the Artisan Confectioner  2nd Edition
  • Release Date : 16 October 2012
  • Publisher : Wiley Global Education
  • Categories : Cooking
  • Pages : 544 pages
  • ISBN 13 : 9781118764879
  • ISBN 10 : 1118764870
Score: 5
From 6 Ratings
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Synopsis : Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition written by Peter P. Greweling, published by Wiley Global Education which was released on 16 October 2012. Download Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner 2nd Edition Books now! Available in PDF, EPUB, Mobi Format. 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.

Chocopologie

Chocopologie

Author : Fritz Knipschildt
Publisher : Houghton Mifflin Harcourt
Category : Cooking
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