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Chocolates and Confections : Formula, Theory, and Technique for the Artisan C...
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Located in: Saugerties, New York, United States
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Estimated between Wed, Jun 26 and Mon, Jul 1 to 43230
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eBay item number:204204501769
Item specifics
- Condition
- ISBN
- 9780470424414
- Subject Area
- Cooking
- Publication Name
- Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
- Item Length
- 11 in
- Publisher
- Wiley & Sons, Incorporated, John
- Subject
- Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
- Publication Year
- 2012
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.5 in
- Item Width
- 8.9 in
- Item Weight
- 69.7 Oz
- Number of Pages
- 544 Pages
About this product
Product Information
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections. Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines. Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470424419
ISBN-13
9780470424414
eBay Product ID (ePID)
84323198
Product Key Features
Publication Name
Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Format
Hardcover
Language
English
Subject
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Publication Year
2012
Type
Textbook
Subject Area
Cooking
Number of Pages
544 Pages
Dimensions
Item Length
11 in
Item Height
1.5 in
Item Width
8.9 in
Item Weight
69.7 Oz
Additional Product Features
Edition Number
2
LCCN
2009-041248
Intended Audience
College Audience
Lc Classification Number
Tx791.G786 2012
Table of Content
Chapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: Butter Ganache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9: Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: Sugar Densities Appendix B: Confectionery Work Areas
Copyright Date
2013
Dewey Decimal
641.3/374
Dewey Edition
22
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:204204501769
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Shipping and handling | To | Service | Delivery*See Delivery notes |
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Product ratings and reviews
Most relevant reviews
- Apr 17, 2018
A chocolate & candy making bible!
Verified purchase: YesCondition: NewSold by: alibrisbooks
- Nov 17, 2020
Know it all
Verified purchase: YesCondition: Pre-OwnedSold by: goodwillexpress
- Jul 25, 2020
Great Price!
Verified purchase: YesCondition: Pre-OwnedSold by: tucsongoodwill
- Jan 29, 2019
Nice book
Verified purchase: YesCondition: NewSold by: hoangquaduon-0
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