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

Peter P. Greweling, Culinary Institute of America

544 pages • first pub 2007 (view editions)

nonfiction informative lighthearted medium-paced
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Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photograp...

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