Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by The Culinary Institute Of America (Cia), Peter P. Greweling
A technical reference covering formulas, theory, and techniques for artisan chocolate and confectionery production.
About This Book
This book presents the formulas, theory, and techniques required for artisan confectionery work.
It is designed for professionals and students seeking structured instruction in chocolate and confection making.
Content focuses on technical processes and foundational principles used in professional confectionery.
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