Chocolate & Confections - formula, theory, and technique for the artisan confectioner
Peter P. Greweling, CMB
Master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery. It is a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.
Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery. It offers accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. 388 pages. Hardcover.
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