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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner
Author: The Culinary Institute of America (CIA), Peter P. Greweling
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocola...  more »
ISBN-13: 9780764588440
ISBN-10: 0764588443
Publication Date: 3/6/2007
Pages: 400
Rating:
  • Currently 5/5 Stars.
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5 stars, based on 3 ratings
Publisher: Wiley
Book Type: Hardcover
Members Wishing: 9
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