Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner |
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| Author:
| Greweling, Peter P.
The Culinary Institute of America (CIA), |
| ISBN: | 978-0-470-42441-4 |
| Publication Date: | Oct 2012 |
| Publisher: | John Wiley & Sons, Limited
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| Book Format: | Hardback |
| List Price: | AUD $112.95 |
Book Description:
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The comprehensive guide to chocolate and candy making for professionals and serious home cooks
Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.