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 Название: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Автор: The Culinary Institute of America (CIA) and Peter P. Greweling
Издательство: Wiley
Год: 2012
Формат: PDF
Размер: 22 Мб
Язык: английский / English
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. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.
Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.
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Автор: harun54 5-02-2019, 19:42 | Напечатать
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 
