Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Binding: Hardcover
EAN: 9780764588440
Edition: 1
ISBN: 0764588443
Item Dimensions:1341108406890
Label: Wiley
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 400
Publication Date: March 06, 2007
Publisher: Wiley
Studio: Wiley

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Editorial Review:

Product Description:
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.

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