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

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The comprehensive guide to chocolate and candy making forprofessionals and serious home cooks Chocolate and candy making is more popular and accessible thanit has ever been. This book combines artisan confectionerytechniques with straightforward explanations of the theory,science, and formulas at work. Fundamental information includesingredient function and use, chocolate processing, and artisanproduction techniques. Professionals and home enthusiasts will findformulas and variations for gorgeous and delectable confectionsincluding dairy-based centers, crystalline and non-crystallinesugar confectionery, jellies, nut centers, and aeratedconfections.Expanding on the award-winning first edition, this new revisionprovides the same comprehensive content, foolproof formulas, andstep-by-step instructions readers expect, along with the verylatest information and guidelines.Revised to include 30 percent new recipes and formulas, morethan 250 photos, and 27 illustrationsFeatures new sections on opening a professional bakeshop,packaging and marketing, and American-style layered candy barsWritten by Certified Master Baker Peter Greweling, one of theworld's top names in confections, and author of Chocolates andConfections at Home with The Culinary Institute of America,from Wiley

yazar Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner:Peter P. Greweling The Culinary Institute of America (CIA)