Nice Firm Clean copy ! Light general wear. 388 pages. Bookseller Inventory #
Synopsis: 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.
From the Inside Flap:
Candymaking is in the midst of a revolution. The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at lastproduced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.
Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.
Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.
Title: Chocolates and Confections: Formula, Theory,...
Publication Date: 2007
Book Condition: Very Good
Book Description Wiley. Hardcover. Book Condition: Very Good. 0764588443 Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Bookseller Inventory # Z0764588443Z2
Book Description Wiley, 2007. Hardcover. Book Condition: Acceptable. Shelf wear. Item is intact, but may show shelf wear. Pages may include notes and highlighting. May or may not include supplemental or companion material. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0001272420
Book Description Wiley, 2007. Hardcover. Book Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Bookseller Inventory # mon0001294105
Book Description Wiley, 2007. Hardcover. Book Condition: Used: Acceptable. Missing dust jacket, highlighting to a few pages, reading wear and scuffing to edges, light play to spine. ABE estimates international rates, actual rate charged may decrease or increase based on size of item. Buyers will receive an approval request if shipping is greater than the default amount. Bookseller Inventory # 1708240012
Book Description Wiley, 2007. Hardcover. Book Condition: Acceptable. Noticeable wear, but still very usable. Clean, mark-free interior! SHIPS WITHIN 24 HOURS! Tracking Provided. DHL processing & USPS delivery for an average of 3-5 Day Standard & 2-3 Day Expedited! FREE INSURANCE! Fast & Personal Support! Careful Packaging. No Hassle, Full Refund Return Policy!. Bookseller Inventory # mon0000743360
Book Description Wiley, 2007. Hardcover. Book Condition: Used: Good. Bookseller Inventory # SONG0764588443
Book Description John Wiley and Sons / The Culinary Institute of America, 2007. Hardcover. Book Condition: Very Good. No markings, tight, clean. Oversize. 388 pages. Bookseller Inventory # 201040
Book Description Book Condition: Good. Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. Bookseller Inventory # SKU0217050
Book Description JOHN WILEY & SONS, United States, 2007. Hardcover. Book Condition: Good. Dust Jacket Condition: Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. General. Book: USED, Good. Dust Jacket: Good. Bookseller Inventory # 01978076458844011. Bookseller Inventory # 01978076458844011
Book Description Wiley 2007-03-06, 2007. Hardcover. Book Condition: good. 1. 0764588443. Bookseller Inventory # 542373