Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Peter P. Greweling - Books - John Wiley & Sons Inc - 9780470424414 - January 4, 2013
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2nd edition

Peter P. Greweling

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2nd edition

The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.

544 pages, Illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released January 4, 2013
ISBN13 9780470424414
Publishers John Wiley & Sons Inc
Pages 544
Dimensions 226 × 285 × 41 mm   ·   2.02 kg

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