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

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

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner By Peter P. Greweling
English | True PDF | 2013 | 546 Pages | ISBN : 0470424419 | 20.95 MB
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. 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.
Download Now

TT Chocolates Condensed Font Family

TT Chocolates Condensed Font Family
TT Chocolates Condensed Font Family
10 TTF | 584 KB
Download Now

Making Artisan Chocolates

Making Artisan Chocolates

Making Artisan Chocolates by Andrew Garrison Shotts
English | Jan. 1, 2007 | ISBN: 1592533108 | 176 Pages | EPUB | 19.8 MB
Download Now

Sitemap