Chocolates and confections at home with the Culinary Institute of America
Greweling, Peter P.
31,34 €(IVA inc.)
Chocolates at Home will marry techniques, advice, troubleshooting, and recipes for accessible candy making. Chapters are Equipment and Ingredients; Chocolate, Chocolate, Chocolate!; Master Techniques; Truffles and Chocolates; Toffees, Brittles, and Taffies; Fudge, Fondant, and Pralines; Marshmallow, Nougat, and Jellies; Nuts!; Chocolate Molds and Cups; Layers of Flavors; and Resources. All in all, the book includes 84 main recipes with variations for almost everyrecipe and is illustrated with more than 150 striking four-color photos.
- ISBN: 978-0-470-18957-3
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 304
- Fecha Publicación: 18/01/2010
- Nº Volúmenes: 1
- Idioma: Inglés