Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner (0764588443)

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 production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Product details

• Format Hardback | 400 pages
• Dimensions 227 x 285 x 32mm | 1,848g
• Publication date 27 Mar 2007
• Publisher John Wiley & Sons Inc
• Publication City/Country New York, United States
• Language English
• Illustrations note col. Illustrations
• ISBN10 0764588443
• ISBN13 9780764588440
• Bestsellers rank 132,961

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