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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling, The Culinary Institute of America你有多喜歡這本書?
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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.
年:
2007
版本:
1
出版商:
Wiley
語言:
english
頁數:
200
ISBN 10:
0764588443
ISBN 13:
9780764588440
文件:
PDF, 33.48 MB
你的標籤:
IPFS:
CID , CID Blake2b
english, 2007
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