Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Tapa dura - 2012 - 2nd Edición

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PRAISE FOR chocolates & confections

"Peter Greweling's Chocolates and Confections, Second Edition is a terrific resource for anyone interested in the craft of fine confectionery, and indispensable for the student or professional. With its clear, thorough explanations and well-honed recipes, it provides a solid foundation for understanding and working successfully in this playful yet exacting branch of the culinary arts."
HAROLD MCGEE, AUTHOR, ON FOOD AND COOKING: THE SCIENCE AND LORE OF THE KITCHEN

"This insightful book can be regarded as the bible for serious chocolate artisans--or anyone who wishes to become one. A must-have resource for every chocolatier that showcases Peter Greweling's approach to research, dedication to quality, and passion for his craft."
DIETER G. SCHORNER, CMB, CHE, PROFESSOR AT THE CULINARY INSTITUTE OF AMERICA

"For professional and aspiring chocolatiers, Chocolates and Confections, Second Edition is an indispensable kitchen reference covering science, ingredients, techniques, and recipes. Anyone interested in this dynamic field should not be without this book!"
CHRISTOPHER ELBOW, OWNER AND CHOCOLATIER, CHRISTOPHER ELBOW ARTISANAL CHOCOLATES

"Peter Greweling has written 'the manual' for candy makers. This book guides you through all aspects of chocolate- and candy-making, with precise instructions, and makes the scientific process easy to understand."
ANDREW SHOTTS, CHEF, CHOCOLATIER, AND AUTHOR OF MAKING ARTISAN CHOCOLATES

"A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse all your senses."
NORMAN LOVE, CHEF AND PRESIDENT, NORMAN LOVE CONFECTIONS