Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
by The Culinary Institute of America (CIA) , Peter P. Greweling
Editor: John Wiley and Sons Ltd
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The complete guide to chocolate and candy to decision for professionals and serious home cooks of chocolates and candy to decision is more popular and accessible than ever beforeThis book combines confectionery artisans with the techniques of simple explanations of theory, science, and formulas at workBasic information includes ingredients of function and use, chocolate, processing, crafts and production techniquesProfessional and home for lovers to find formulas and variations of beautiful and delicious confectionery, including dairy products, centers, crystalline and non-crystalline confectionery, jellies, nuts centers, and aerated confectionsSpread over the prizes, the winner of the first edition, this new version offers the same complete and foolproof content, formulas, and step-by-step instructions readers expect that along with the latest information and guidelinesRevised to include 30% new recipes and formulas, over 250 photos, and 27 illustrations Features new sections on opening a professional pastry, packaging and marketing, and American-style layers of chocolate bars Written by Certified Master Baker Pierre Greweling, one of the world’s best in confectionery names, and author of Chocolates and Confectionery at Home with The Culinary Institute of America, Wiley
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