Chocolates And Confections - Greweling Peter P.; The Culinary Institute Of America (Cia) | Libro John Wiley & Sons 01/2013 - HOEPLI.it


home libri books ebook dvd e film top ten sconti 0 Carrello


Torna Indietro

greweling peter p.; the culinary institute of america (cia) - chocolates and confections

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

;




Disponibilità: Normalmente disponibile in 10 giorni


PREZZO
66,50 €
NICEPRICE
63,17 €
SCONTO
5%



Questo prodotto usufruisce delle SPEDIZIONI GRATIS
selezionando l'opzione Corriere Veloce in fase di ordine.


Pagabile anche con App18 Bonus Cultura e Carta Docenti


Facebook Twitter Aggiungi commento


Spese Gratis

Dettagli

Genere:Libro
Lingua: Inglese
Pubblicazione: 01/2013
Edizione: 2nd Edition





Note Editore

Chocolates and Confections, 2nd Edition will marry reliable formulas with accessible candy making theory and techniques.  The first few chapters are devoted to basic confectionary principles, and include foundational information on Ingredients, Cacao and Chocolate, Packaging and Storage, and Techniques. Subsequent chapters each focus on a particular area of candy-making, including Cream and Butter Ganache, Crystalline and Non-Crystalline Confections, Jellies, Aerated Confections, and Nut Centers. Each of these chapters begins with detailed information on theory and technique, followed by recipes and formulas presented in American weights and volumes, metric weights and volumes, and percentages. Chapters also include helpful advice on troubleshooting common problems. Added to this edition are a new chapter on Layered Candy Bars and recipes incorporating global flavors such as wasabi, tamari, chilies, and cumin. All in all, the book includes 195 formulas and variations, 250 four-color photographs, and 28 illustrations.




Sommario

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







Altre Informazioni

ISBN:

9780470424414

Condizione: Nuovo
Dimensioni: 285 x 34.46 x 227 mm Ø 2010 gr
Formato: Copertina rigida
Illustration Notes:Illustrations
Pagine Arabe: 544






Utilizziamo i cookie di profilazione, anche di terze parti, per migliorare la navigazione, per fornire servizi e proporti pubblicità in linea con le tue preferenze. Se vuoi saperne di più o negare il consenso a tutti o ad alcuni cookie clicca qui. Chiudendo questo banner o proseguendo nella navigazione acconsenti all’uso dei cookie.

X