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

Amazon.com Price:  $46.23 (as of 05/05/2019 16:40 PST- Details)

Description

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 idea, 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 at the award-winning first edition, this new revision provides the similar comprehensive content, foolproof formulas, and step by step instructions readers expect, together with the very contemporary information and guidelines.

  • Revised to incorporate 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 most world’s top names in confections, and creator of Chocolates and Confections at Home with The Culinary Institute of The usa, from Wiley

Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars

Caramel Shortbread Bars
Click here for the recipe

Iced Rosettes

Iced Rosettes
Click here for the recipe

Skipping Stones

Skipping Stones
Click here for the recipe

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