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Parámetros
- 544 páginas
- 20 horas de lectura
Más información sobre el libro
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 photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Compra de libros
Chocolates and Confections, Peter P. Greweling
- Idioma
- Publicado en
- 2012
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- (Tapa dura)
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- Idioma
- Inglés
- Autores
- Peter P. Greweling
- Editorial
- John Wiley & Sons
- Publicado en
- 2012
- Formato
- Tapa dura
- Páginas
- 544
- ISBN10
- 0470424419
- ISBN13
- 9780470424414
- Serie
- Calificación
- 4,45 de 5
- Descripción
- 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 photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.