Chocolates and Confections – Formula, Theory and Technique for the Artisan Confectioner 2e : Formula, Theory, and Technique for the Artisan Confectioner
Book Details
Format
Hardback or Cased Book
ISBN-10
0470424419
ISBN-13
9780470424414
Publisher
John Wiley & Sons Inc
Imprint
John Wiley & Sons Inc
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jan 4th, 2013
Print length
544 Pages
Weight
1,982 grams
Dimensions
28.50 x 22.60 x 4.10 cms
Product Classification:
Hotel & catering tradesHotel, hospitality and catering trades
Ksh 11,700.00
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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.
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.
Get Chocolates and Confections – Formula, Theory and Technique for the Artisan Confectioner 2e by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by John Wiley & Sons Inc and it has pages.
