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

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

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.

Details:
DetailValue
AuthorThe Culinary Institute of America (CIA)
BindingHardcover
Dewey Decimal Number641.3374
EAN9780764588440
ISBN0764588443
LabelWiley
LanguagesEnglish
List Price$65.00
ManufacturerWiley
Number Of Items1
Number Of Pages400
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2007-03-06
PublisherWiley
StudioWiley
TitleChocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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