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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Hardcover
DessertsCookbooks GeneralChocolate
Publisher Price: $66.95
ISBN13: 9780470424414
Publisher: Wiley
Published: Nov 6 2012
Pages: 544
Weight: 4.50
Height: 1.40 Width: 9.00 Depth: 11.00
Language: English
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.
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