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

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,

List Price: $ 65.00

Price: $ 36.42

Chocolates and Confections at Home with The Culinary Institute of America

Amazon.com Review
Product Description
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment informati… More >>

Chocolates and Confections at Home with The Culinary Institute of America