Chocolates and Confections (2nd Ed)

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Chocolates and Confections (2nd Ed)

The comprehensive guide to chocolate and candy making for professionals and serious home cooks
When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners.

Format: pdf
Language: English
Size: 148.85 MiB
Hoster: Uploaded

http://uploaded.net/file/acvsd93k/Chocolates%20and%20Confections%20%282nd%20Ed%29.rar