Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Book + PRICE WATCH * Amazon pricing is not included in price watch

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Book

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

from£42.15 | RRP: £45.00
* Excludes Voucher Code Discount Also available Used from £35.97
  • BookDepository

    Chocolates and Confections - Formula, Theory and Technique for the Artisan Confectioner 2e : Hardback : John Wiley & Sons Inc : 9780470424414 : 0470424419 : 04 Jan 2013 : The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.

  • Waterstones

    The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward e

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