NEW, NOT USED! New from the CIA, "Chocolates & Confections: Formula, Theory, and Technique for the Artisan Confectioner" is a must-have for all serious pastry chefs. Offering a detailed and current look at the confectionery world, this book combines artisan candy-making techniques with accessible explanations of the theory and science upon which they are based. Fundamental information for the confectioner includes:
· Ingredient function and use
· Chocolate processing
· Artisan production techniques
· 140 formulas and variations for beautiful confections including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, nut center, and aerated confections
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ISBN UPC: |
9780764588440 |
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Format: |
Book |
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Cover: |
Hardcover |
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Author: |
CIA & Peter P Greweling |
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Copyright: |
2008 |
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Length: |
400 pages |