/
Loading deal...
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Peter P. Greweling (Author), The Culinary Institute of America (CIA) (Author)★★★★★
★★★★★
4.8|713 ratings
Save 15%72.20$85.00
Only 8 left in stock.
FREE delivery Tuesday, June 24 Or fastest delivery Tomorrow, June 21. Order within 7 hrs 29 mins
What customers say
Customers find the content of the book important, excellent, and nice to collect. They also appreciate the quality of the recipes, saying they're good and great for a professional pastry chef/chocolatier. Readers describe the visuals as beautiful, lovely, and sweet. They mention the directions are simple and straightforward, and the recipes are easy to follow.
72.20
FREE delivery Tuesday, June 24 Or fastest delivery Tomorrow, June 21. Order within 7 hrs 29 mins
Only 8 left in stock.
Secure transaction
Ships from and sold by Amazon.CA
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. Read more
Product Information
| Publisher | Wiley |
| Publication date | Nov. 6 2012 |
| Edition | 2nd |
| Language | English |
| Print length | 544 pages |
| ISBN-10 | 0470424419 |
| ISBN-13 | 978-0470424414 |
| Item weight | 2.43 kg |
| Dimensions | 22.61 x 3.56 x 27.94 cm |
| Best Sellers Rank | #69,111 in Books (See Top 100 in Books) #19 in Baking with Chocolate (Books) #27 in Confectionery Desserts #31 in Professional Cooking Books |
| Customer Reviews | 4.8 4.8 out of 5 stars 713 ratings |