Chocolates and Confections – Formula, Theory, and Technique for the Artisan Confectioner (2nd Ed) by Peter P. Greweling and The Culinary Institute of America
Requirements: .PDF reader, 22 MB
Overview: The comprehensive guide to chocolate and candy making for professionals and serious home cooks
When it was first published in 2008, Chocolates and Confections won the IACP Award and almost instantly became the bible of artisan confectionery. This remarkable and comprehensive guide from master confectioner Peter Greweling of The Culinary Institute of America offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. As interest in both professional and home chocolate- and candy-making continues to grow, this edition features new formulas, photographs, and illustrations to better meet the needs of confectioners.
Genre: Non-Fiction > Food & Drink
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