Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling, The Culinary Institute of America (CIA)
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Book Summary Information
Author: Peter P. Greweling, The Culinary Institute of America (CIA)Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-03-06
ISBN: 0764588443
Number of pages: 400
Publisher: Wiley
Product features:
- ISBN13: 9780764588440
- Condition: USED - VERY GOOD
- Notes:
- Click here to view our Condition Guide and Shipping Prices
Book Reviews of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Book Review: Beautiful book, not for beginners
Summary: 4 Stars
I thought I'd like to try my hand at chocolate making. I do cakes, and have some very basic knowledge of chocolate. This is a beautiful and in depth book. But far too advanced for me. I'd like to come back to it some day when I have a few more skills under my belt. I'll stick with cake decorating for now.
More Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner reviews:
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Summary of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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.Chocolate Books
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