Chocolates and Confections

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Book - 2013
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Chocolates & Confections, 2e offers a complete andthorough explanation of the ingredients, theories, techniques, andformulas needed to create every kind of chocolate andconfection. It is beautifully illustrated with 250 full-colorphotographs of ingredients, step-by-step techniques, and finishedchocolates and confections. From truffles, hard candies,brittles, toffee, caramels, and taffy to butter ganacheconfections, fondants, fudges, gummies, candied fruit,marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools andtechniques for professional mastery.

Publisher: Hoboken, N.J. : John Wiley & Sons, c2013.
Edition: 2nd ed.
ISBN: 9780470424414
0470424419
Branch Call Number: 641.3374/GREWELING
Characteristics: ix, 534 p. : col. ill. ; 29 cm.
Additional Contributors: Culinary Institute of America
Alternative Title: Chocolates & confections

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