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Books : Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner |
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Books : Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner |
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Dewey Decimal Number: 641.3374 EAN: 9780764588440 ISBN: 0764588443 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 400 Publication Date: March 06, 2007 Publisher: Wiley Sales Rank: 4878 Studio: Wiley Editorial Review: Related Items:
Average Rating:
 Rating: - Can't Wait to get started on these recipes!Great Book! If you're looking for the hard to find ingredigents ie Invert Sugar try pastrychef.com. Rating: - Excellent Chocolate ChoiceThis book is a gold mine of technics and recipes for chocolate lovers. There are multiple time saving technics and clear instructions. From beginners to experienced candy makers, the information contained will inspire. Rating: - Wonderful combination of theory and practicalityI have literally been looking for a bit of information on sugar crystal candy for years, and I found it here. It was well stated and understandable. Wonderful book. Perhaps not for the person looking for pages and pages of recipes, but certainly for the person who wants to go behind the recipes, this is the place. Rating: - very nice workAll you need to know about chocolate is in this book. It gives a review of all topics related and explains why chocolate is such an special ingredient in culinary arts.
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