Chocolates and Confections - Formula, Theory and Technique for the Artisan Confectioner 2e

Chocolates and Confections - Formula, Theory and Technique for the Artisan Confectioner 2e by PP Greweling


ISBN
9780470424414
Published
Binding
Hardcover
Pages
544
Dimensions
223 x 284 x 34mm

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.
134.99



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