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Chocolates And Confections

Beschrijving

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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Productinformatie

Auteur: Peter P. Greweling , The Culinary Institute of America (CIA)
Co-auteur: The Culinary Institute of America (CIA)
Soort: Met illustraties
Taal: Engels
Oorspronkelijke titel:: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Afmetingen: 0x0x0 mm
Gewicht: 1848 gr
ISBN10: 0764588443
ISBN13: 9780764588440