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Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

By The Culinary Institute of America (CIA), Peter P. Greweling

(2)

| Hardcover | 9780764588440

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Book 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 confectioneContinue

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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Book Details

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  • English Books
  • Hardcover 400 Pages
  • Edition: 1
  • ISBN-10: 0764588443
  • ISBN-13: 9780764588440
  • Publisher: Wiley
  • Pub date: Mar 06, 2007
  • Dimensions: 1806 mm x 968 mm x 194 mm Just how big is that?
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9780764588440 Hardcover $65.00 $41.19 bn.com
$65.00 $46.43 The Book Depository
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