Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner

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.

• | By (Author): Peter P. Greweling
• | Publisher: John Wiley & Sons Inc
• | Publication Date: Jan 04, 2013
• | Country of Publication: United States
• | Number of Pages: 544 pages
• | Language: Unknown
• | Binding: Hardback
• | ISBN-10: 0470424419
• | ISBN-13: 9780470424414