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

By Peter P. Greweling, The Culinary Institute of America (CIA)
Hardcover
$70.95
By Peter P. Greweling, The Culinary Institute of America (CIA)
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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, nou...

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