Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling, The Culinary Institute of America
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, chocolate processing, and artisan production techniques.
The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
درجه (قاطیغوری(:
کال:
2007
خپرونه:
1
خپرندویه اداره:
Wiley
ژبه:
english
صفحه:
200
ISBN 10:
0764588443
ISBN 13:
9780764588440
فایل:
PDF, 33.48 MB
IPFS:
,
english, 2007
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