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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections Formula Theory and Technique for the Artisan Confectioner
Author: Greweling
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, chocola...  more »
ISBN-13: 9780470424414
ISBN-10: 0470424419
Publication Date: 10/15/2012
Pages: 496
Edition: 2
Rating:
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Publisher: JOHN WILEY & SONS, INC
Book Type: Hardcover
Members Wishing: 3
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