Description
Condition: BRAND NEW
ISBN: 9780470424414
Year: 2012
Publisher: John Wiley & Sons Inc (US)
Pages: 544
Description:
Chocolates & Confections, 2e offers a complete and
thorough explanation of the ingredients, theories, techniques, and
formulas needed to create every kind of chocolate and
confection. It is beautifully illustrated with 250 full-color
photographs of ingredients, step-by-step techniques, and finished
chocolates and confections. From truffles, hard candies,
brittles, toffee, caramels, and taffy to butter ganache
confections, fondants, fudges, gummies, candied fruit,
marshmallows, divinity, nougat, marzipan, gianduja, and rochers,
Chocolates & Confections 2e offers the tools and
techniques for professional mastery.
ISBN: 9780470424414
Year: 2012
Publisher: John Wiley & Sons Inc (US)
Pages: 544
Description:
Chocolates & Confections, 2e offers a complete and
thorough explanation of the ingredients, theories, techniques, and
formulas needed to create every kind of chocolate and
confection. It is beautifully illustrated with 250 full-color
photographs of ingredients, step-by-step techniques, and finished
chocolates and confections. From truffles, hard candies,
brittles, toffee, caramels, and taffy to butter ganache
confections, fondants, fudges, gummies, candied fruit,
marshmallows, divinity, nougat, marzipan, gianduja, and rochers,
Chocolates & Confections 2e offers the tools and
techniques for professional mastery.