{"product_id":"chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-hardback-9780470424414","title":"Chocolates and Confections; Formula, Theory, and Technique for the Artisan Confectioner (Hardback) 9780470424414","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eChocolates and Confections\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFormula, Theory, and Technique for the Artisan Confectioner\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003ePeter P. Greweling (Author),  (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470424414, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 4 January 2013\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e544 pages, Photos: 0 B\u0026amp;W, 250 Color; Drawings: 0 B\u0026amp;W, 28 Color\u003cbr\u003e27.9 x 22.6 x 3.6 cm, 1.95 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eChocolates \u0026amp; Confections, 2e\u003c\/i\u003e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, \u003ci\u003eChocolates \u0026amp; Confections 2e\u003c\/i\u003e offers the tools and techniques for professional mastery.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eChapter 1: Confectionery Ingredients and Equipment\u003c\/p\u003e \u003cp\u003eChapter 2: Cacao and Chocolate\u003c\/p\u003e \u003cp\u003eChapter 3: Packaging and Storage\u003c\/p\u003e \u003cp\u003eChapter 4: Fundamental Techniques\u003c\/p\u003e \u003cp\u003eChapter 5: Cream Ganache\u003c\/p\u003e \u003cp\u003eChapter 6: Butter Ganache\u003c\/p\u003e \u003cp\u003eChapter 7: Noncrystalline Confections\u003c\/p\u003e \u003cp\u003eChapter 8: Crystalline Confections\u003c\/p\u003e \u003cp\u003eChapter 9: Jellies\u003c\/p\u003e \u003cp\u003eChapter 10: Aerated Confections\u003c\/p\u003e \u003cp\u003eChapter 11: Nut Centers\u003c\/p\u003e \u003cp\u003eChapter 12: Candy Bars\u003c\/p\u003e \u003cp\u003eAppendix A: Sugar Densities\u003c\/p\u003e \u003cp\u003eAppendix B: Confectionery Work Areas\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52453576802584,"sku":"9780470424414","price":41.27,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470424414_151178.jpg?v=1785286976","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-hardback-9780470424414","provider":"Freshly Printed Books","version":"1.0","type":"link"}