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

ISBN: 0470424419

ISBN13: 9780470424414

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

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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Format: Hardcover

Condition: Very Good

$104.89
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