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      Chocolates and Confections

      Chocolates and Confections

      Formula, Theory, and Technique for the Artisan Confectioner
      Peter P. Greweling, The Culinary Institute of America (CIA
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      0.0 / 10 ( 0 votes)
      Categories:
      Culinary
      Publishing Date:
      2012
      Publisher:
      Cover Type:
      Hardcover
      Page Count:
      544
      Edition:
      2nd Edition
      ISBN:
      9780470424414
      Dimensions: l: 22.6cm | H: 28.5cm | 4.1cm | 2010g
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      Publisher's Synopsis
      The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.
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