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Chocolates and Confections - 9780764588440
Un libro in lingua di Greweling Peter P. Culinary Institute of America (CON) edito da John Wiley & Sons Inc, 2007
- € 194.10
- Il prezzo è variabile in funzione del cambio della valuta d’origine
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.
Informazioni bibliografiche
- Titolo del Libro in lingua: Chocolates and Confections
- Sottotitolo: Formula, Theory, and Technique for the Artisan Confectioner
- Lingua: English
- Autori : Greweling Peter P. Culinary Institute of America (CON)
- Editore: John Wiley & Sons Inc
- Collana: John Wiley & Sons Inc (Hardcover)
- Data di Pubblicazione: 06 Marzo '07
- Genere: COOKING
- Argomenti : Chocolate candy Confectionery
- Pagine: 388
- Dimensioni mm: 285 x 228 x 38
- ISBN-10: 0764588443
- EAN-13: 9780764588440