Chocolates and Confections: Formula - E-book

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Chocolates And Confections: Formula, Theory And Technique For The Artisan Confectioner - ENG

Peter P. Greweling, The Culinary Institute of America (CIA)

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$859.00

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Sinopsis

ISBN:	9781118764671
Formato:	Page Fidelity
Idioma:	Inglés
Editorial:	Wiley Global Education US
Tema:	Culinaria
Subtema:	Comidas y Platos confitería
Año de publicación:	2012-10-16

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.Â It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Â 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.

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