Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner, 2nd Edition – FULL INSTANT DOWNLOAD | PDF DOCX EPUB

Ebook Name: Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner
Edition: 2nd Edition
ISBN-13: 9780470424414
ISBN-10: 0470424419
Addition ISBN: 9781119635666, 9781118810002, 1118764676, 9781118764671
Author(s): Peter P. Greweling, The Culinary Institute of America (CIA), Publisher: Wiley, Copyright: 2013

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.