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Chocolates & Confections:  Formula, Theory, & Techniques for the Artisan Confectioner, 2nd Edition

Item #: WL-424414
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NEW, NOT USED! Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition (ISBN 9780470424414) 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.
ISBN UPC: 9780470424414
Format: Book
Cover: Hardcover
Author: CIA & Peter P Greweling
Copyright: 2013
Length: 544 pages

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