Full name: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Author: Peter P. Greweling Rank: Rating: Original Rating: Pop Rating: Genres/categories: Cookbooks, Non Fiction Purchase/reserch links: LibraryThing Goodreads Amazon ISBNs: 9780764588440 0764588443

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. Similar books: Making Artisan Chocolates by Andrew Garrison Shotts The New Taste of Chocolate by Maricel E. Presilla The Unofficial Harry Potter Cookbook by Dinah Bucholz A Passion for Chocolate by Maurice Bernachon Plenty by Yotam Ottolenghi Artisan Bread in Five Minutes a Day by Jeff Hertzberg Jamie's 15-Minute Meals by Jamie Oliver The Classic Italian Cookbook by Marcella Hazan Inspiralized by Ali Maffucci Ready or Not! by Michelle Tam Jamie's 30-Minute Meals by Jamie Oliver Vegan Richa's Indian Kitchen by Richa Hingle Veganomicon by Isa Chandra Moskowitz Tartine Bread by Chad Robertson Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz Persiana by Sabrina Ghayour Fuss-Free Vegan by Sam Turnbull Thug Kitchen Party Grub by Thug Kitchen Everyday Italian by Giada De Laurentiis