Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling - 2007

Wiley, 2007-03-06. hardcover. Good. 8x1x11.

Wiley, 2007-03-06. 1. hardcover. Used: Good.

John Wiley, 2007. Hardcover. Very Good/Very Good Dust Jacket. 8x1x11. This book with dust jacket is clean, solid and in great shape! This is an oversized hardcover book with 388 pages including many color photos. The binding is strong with all pages firmly attached. The pages are clean with no soiling, writing, or tears. The copyright page shows 2007 as the published date. The dust jacket shows general edgewear (No Chips). I have placed the DJ in a fresh mylar jacket and this book looks and feels great! We always ship in a sturdy cardboard box!

Hardback. Very Good.

No markings or inscription, gloss hardboards are scuffed, corners bruised. Dust jacket is scuffed has wear and small tears to edges. We have fitted an archive quality dust jacket protector to what is a good clean copy. This edition is printed on acid free paper.This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.Peter P Greweling is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has… Read More

Wiley. hardcover. New. New. In shrink wrap. Looks like an interesting title!