Chocolates and Confections

Chocolates and Confections by Peter P. Greweling
ISBN
9780470424414
Date Released
Binding
Hardcover
Pages
544
Dimensions
228 x 278 x 36mm

Chocolates & Confections, 2e offers a complete and

thorough explanation of the ingredients, theories, techniques, and

formulas needed to create every kind of chocolate and
104.99





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Description
Information
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.
ISBN:
9780470424414
Publication Date:
16 / 10 / 2012
Pages:
544
Dimensions:
228 x 278 x 36mm

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