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Chocolates And Confection Formula, Theory, And Technique For The Artisan Confectioner

(Hardcover Book )

List Price:

$65.00

Price:

$39.00

You Save:

$26.00 (40%)

Availablity:

In Stock

Product Details:

Hardcover Book :

400 Pages

Publisher:

Willow Creek

Pub. Date:

Feb 19, 2007

Photos:

Color Photographs

Our Part #:

09988

ISBN-10:

0764588443

ISBN-13:

9780764588440

Description:

2008 IACP Award Winner!

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.

Related Categories:

Award Winners/Nominees, Chocolate, Professional Reference

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