[PDF.39pg] Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

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

[PDF.mt09] Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections: Formula,  Peter P. Greweling, The Culinary Institute of America epub
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 | #553834 in Books |  Wiley |  2007-03-06 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  11.15 x1.30 x8.90l,4.08 | File type: PDF | 400 pages

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||174 of 175 people found the following review helpful.| Comprehensive techniques and recipes.|By Eric J. Wu|Contents of book: cream ganaches (liquor, orange, amaretti, chai, pear, passion vanilla, habanos, hazelnut latte, etc...) , butter ganache (gingerbread, orange, raspberry, lemon, etc...), hard candies (caramels, taffies, soft caramels, toffees, etc...), sugar candies (cherry cordials, different fudges, etc...) , jellied ca

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, inclu...

You can specify the type of files you want, for your gadget.Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner   |  Peter P. Greweling, The Culinary Institute of America. Which are the reasons I like to read books. Great story by a great author.

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