Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner [Audiobook] download free by Peter P. Greweling

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Audiobook download free by Peter P. Greweling
  • Listen audiobook: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
  • Author: Peter P. Greweling
  • Release date: 2012/8/16
  • Publisher: JOHN WILEY AND SONS LTD
  • Language: English
  • Genre or Collection: Technology and Engineering
  • ISBN: 9780470424414
  • Rating: 8.5 of 10
  • Votes: 630
  • Review by: Kailee Causey
  • Review rating: 7.41 of 10
  • Review Date: 2018/11/7
  • Duration: 6H45M30S in 256 kbps (108.8 MB)
  • Date of creation of the audiobook: 2018-08-05
  • You can listen to this audiobook in formats: ATRAC, WAV, FLAC, WMA, MP3, MPEG4, WavPack, Vorbis (compression JAR, TBZ2, CBC, LZO, ZIP, RAR)
  • Total pages original book: 544
  • Includes a PDF summary of 61 pages
  • Duration of the summary (audio): 45M (12.2 MB)
  • Description or summary of the audiobook: 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
  • Other categories, genre or collection: Cookery Dishes & Courses, Food & Beverage Technology, Cooking With Chocolate, Hotel & Catering Trades
  • Download servers: Google Drive, FreakShare, FileNurse, SpiderOak, MEGA, BitShare, Torrent, Microsoft OneDrive. Compressed in JAR, TBZ2, CBC, LZO, ZIP, RAR
  • Format: Hardback
  • Approximate value: 98.82 USD
  • Dimensions: 226x285x36mm
  • Weight: 2,020g
  • Printed by: John Wiley & Sons Ltd
  • Published in: Chichester, United Kingdom

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