| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner |  | Authors: Peter P. Greweling, The Culinary Institute of America
Publisher: Wiley
Category: Book
List Price: $65.00
Buy New: $34.79
as of 5/27/2012 00:19 EDT details
You Save: $30.21 (46%)
New (52) Used (34) from $32.24
Seller: rama_books
Sales Rank: 19,141
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Edition: 1
Autographed: No
Memorabilia: No
Pages: 400
Number Of Items: 1
Shipping Weight (lbs): 4.1
Dimensions (in): 11.1 x 8.9 x 1.3
ISBN: 0764588443
EAN: 9780764588440
ASIN: 0764588443
Publication Date: March 6, 2007
Availability: Usually ships in 1-2 business days
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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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