Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (English, Hardcover, Peter P. Greweling, The Culinary Institute of America (CIA))

About the Book

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 confectione...

Why You Should Read This Book

• Written by acclaimed authors Peter P. Greweling, The Culinary Institute of America (CIA)
• Published by John Wiley & Sons (2007)
• 400 pages of comprehensive content
• Available in English language
• Ideal for students, professionals, and avid readers

Product Details

This edition of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner is published by John Wiley & Sons and was first released in 2007. The book contains 400 pages packed with valuable information. It is available in multiple formats including Paperback and Hardcover editions, making it convenient for all types of readers.

Who Is This Book For?

Whether you are a student, a professional looking to expand your knowledge, or simply someone who loves reading, Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) is an excellent choice. Order your copy today from BookBajar and enjoy free shipping with Cash on Delivery option available across India.