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.
- ISBN:
- 9780470424414
- 9780470424414
-
Category:
- Hotel & catering trades
- Format:
- Hardback
- Publication Date:
-
04-01-2013
- Language:
- English
- Publisher:
- John Wiley & Sons Inc
- Country of origin:
- United States
- Edition:
- 2nd Edition
- Pages:
- 544
- Dimensions (mm):
- 279x226x38mm
- Weight:
- 1.97kg
This title is in stock with our overseas supplier and should arrive at our Sydney warehouse within 3 - 5 weeks of you placing an order.
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