Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling and The Culinary Institute of America
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- ISBN 10 0764588443
- ISBN 13 9780764588440
- Published Mar 27 2007
- Format Hardcover
- Page Count 388
- Language English
- Countries United States
- Publisher John Wiley & Sons
- Imprint Hungry Minds Inc,U.S.
Publishers Text
2008 IACP Award Winner!
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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