Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner |
|
Author:
| Greweling, Peter P. Culinary Institute of America (CIA) Staff, |
ISBN: | 978-0-7645-8844-0 |
Publication Date: | Mar 2007 |
Publisher: | John Wiley & Sons, Incorporated
|
Imprint: | Wiley |
Book Format: | Hardback |
List Price: | USD $65.00 |
Book Description:
|
A comprehensive source of confectionery techniques and formulas Chocolate and candy making today is undergoing a renaissance in public awareness and status. This book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
A comprehensive source of confectionery techniques and formulas Chocolate and candy making today is undergoing a renaissance in public awareness and status. This book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.