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

Peter P. Greweling, The Culinary Institute of America (CIA)




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 | #26841 in Books |  2012-11-06 | Original language:English | PDF # 1 |  11.20 x1.60 x9.00l,5.38 | File type: PDF | 544 pages

||63 of 63 people found the following review helpful.| THE chocolate book to buy to learn about chocolate making|By Pokin|I recently took several chocolate making classes from Chef Marco Ropke, head pastry chef at the Beijing Ritz Carlton during the 2008 Olympics, and in class, he basically suggested that if we were to buy any one chocolate book, THIS book was it.

Why? It's a comprehensive 4 in 1 book:

1) T|.com |

Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars
Click here for the recipe

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 wi...

You easily download any file type for your gadget.Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner   |  Peter P. Greweling, The Culinary Institute of America (CIA). Just read it with an open mind because none of us really know.

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