Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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Author: Greweling, Peter P.Brand: WileyEdition: 2Binding: HardcoverNumber Of Pages: 544Release Date: 06-11-2012Details: Product Description Chocolates and Confections Amazon.com Review Sample Recipes from Chocolates and Confections Caramel Shortbread Bars Iced Rosettes Skipping Stones From the Inside Flap chocolates & confections When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners. This

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