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Used : Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectionerby: Peter P. Greweling, The Culinary Institute of America (CIA) March 27, 2007 |
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I'm a pretty good cook but I had never dared to tackle making chocolates until recently.
It was one of two books I bought to help me into the world of the amateur chocolatier and thank goodness it was. With detailed information on not only the 'how' but also the 'why' of every step of making chocolates this book has given me the insight, inspiration and courage to produce my own handmade chocolates, including how to make the various centres I'd only ever tasted in shop bought sweets before. This book includes easily followed recipes and sumptuous photography that you'd want your own confections to match. The science in making confectionery is also explained and this information is what has helped me, so far, avoid ... Read More: >>More Details |
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