WINNER: IACP Crystal Whisk Award, Compilations - 2008
Annotations:
"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses."
--Norman Love, Chef and President, Norman Love Confections "Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before;
Publisher's Remarks:
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.
Product Detail:
Author: Greweling, Peter P.
Publisher: John Wiley & Sons Inc, 2/1/2007
Content Language: English
Book,
Hardcover: 388 pages
Weight: 4.06 lbs.
Dimensions: L: 11.08 in. x W: 8.9 in. x H: 1.34 in.
Comes with Illustrations
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