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Chocolates and Confections

- Formula, Theory, and Technique for the Artisan Confectioner

Bog
  • Format
  • Bog, hardback
  • Engelsk

Beskrivelse

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

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Detaljer
  • SprogEngelsk
  • Sidetal544
  • Udgivelsesdato04-01-2013
  • ISBN139780470424414
  • Forlag John Wiley & Sons Inc
  • FormatHardback
Størrelse og vægt
  • Vægt1973 g
  • Dybde3,8 cm
  • coffee cup img
    10 cm
    book img
    22,6 cm
    27,9 cm

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