Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition [Rental Edition],9781119635666

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition [Rental Edition]

by Unknown
Edition: 2nd
ISBN13: 9781119635666
ISBN10: 1119635667
Format: Hardcover
Pub. Date: 2019-08-06
Publisher(s): Wiley Rental
List Price: $72.00

Rent Textbook

Select for Price
Add to Cart
There was a problem. Please try again later.

Rent Digital

Online: 150 Days access
Downloadable: 150 Days
$19.13
Online: 1825 Days access
Downloadable: Lifetime Access
$46.13
$19.13
Add to Cart

New Textbook

We're Sorry
Sold Out

Used Textbook

We're Sorry
Sold Out

Table of Contents

Acknowledgments vi

Introduction vii

1 Confectionery Ingredients and Equipment 1

2 Cacao and Chocolate 21

3 Packaging and Storage 39

4 Fundamental Techniques 53

5 Cream Ganache 93

6 Butter Ganache 185

7 Noncrystalline Confections 215

8 Crystalline Confections 267

9 Jellies 315

10 Aerated Confections 355

11 Nut Centers 401

12 Candy Bars 455

Appendix A: Sugar Densities 513

Appendix B: Confectionery Work Areas 515

Glossary 518

References 524

Index 525

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.