Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, Culinary Institute of America

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

Peter P. Greweling, Culinary Institute of America

388 pages • first pub 2007 (editions)

nonfiction informative lighthearted medium-paced
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Description

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in pr...

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