eBook - PDF

Chocolates and Confections

Name: Chocolates and Confections
Author: Peter P. Greweling

Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling,

544 pages
English
PDF
Available on iOS & Android

eBook - PDF

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Peter P. Greweling,

About this book

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

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Yes, you can access Chocolates and Confections by Peter P. Greweling in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.