Chocolates and Confections

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Book - 2007
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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.
Publisher: Hoboken, N.J. : John Wiley and Sons, c2007
ISBN: 9780764588440
Branch Call Number: 641.853 G869ch
Characteristics: x, 388 p. : col. ill. ; 29 cm
Additional Contributors: Culinary Institute of America


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Apr 22, 2011

The book I took out from the library didn't have any pages missing. I think it's a great book. Lots of colour photos and easy to follow instructions, even for beginners. I would recommend this book to anyone that has a sweet tooth.

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