Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling

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


Chocolates.and.Confections.Formula.Theory.and.Technique.for.the.Artisan.Confectioner.pdf
ISBN: 9780470424414 | 544 pages | 28 Mb

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



Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Peter P. Greweling
Publisher: Wiley, John & Sons, Incorporated


"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; Chocolates and Confections provides that understanding with admirable lucidity." —Robert Steinberg, Co-founder; Scharffen Berger Chocolate Maker "The most complete chocolate and confections book that I have come across...

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