Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
New York : John Wiley & Sons, [2013]
Format: Book
Edition: Second edition.
Description: ix, 534 pages : color illustrations ; 29 cm
Provides detailed explanations of the chocolate and candy making processes, discussing equipment, ingredients, techniques, and pitfalls, while providing recipes for such treats as truffles, caramels, ganaches, gummies, and nougats.
Contents:
Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars.
ISBN:
9780470424414
Availability | |||
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Call Number | Location | Shelf Location | Status |
COOKING Desserts Gre | Southeast | Nonfiction | In |
Includes bibliographical references (page 504) and index.