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Chocolates and Confections
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Description
Description| Publisher | John Wiley & Sons Inc (US) |
| Author(s) | Peter P. Greweling / The Culinary Institute of America (CIA) |
| Subtitle | Formula, Theory, and Technique for the Artisan Confectioner |
| Edition | 1 |
| Published | 16th October 2012 |
| Related course codes |
Formula, Theory, and Technique for the Artisan Confectioner
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.
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