Contact
How to shop
Delivery
Shopping guide
Chocolates and Confections - Formula, Theory and Technique for the Artisan Confectioner 2e
English
142 b
Top
Up to 30 days for returns
Customers also purchased
/
Hardback
19 589
Ft
/
Hardback
15 425
Ft
/
Paperback
18 214
Ft
/
Hardback
30 017
Ft
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. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley
About the book
English
Categories
Give this book today
It's easy
1 Add to cart and choose Deliver as present at the checkout 2 We'll send you a voucher 3 The book will arrive at the recipient's addressYou might also be interested in
/
Hardback
13 569
Ft
/
Hardback
7 800
Ft
/
Hardback
9 899
Ft
/
Hardback
8 995
Ft
Hi! I'm Libroamiko, your book advisor.
How can I help you?