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- Chocolates and Confections (Formula, Theory, and Technique for the Artisan Confectioner)
Chocolates and Confections (Formula, Theory, and Technique for the Artisan Confectioner)
List Price:
$70.95
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Peter P. Greweling, The Culinary Institute of America (CIA)
Format:
Hardcover
Pages:
544
Publisher:
Wiley (November 6, 2012)
Language:
English
Audience:
College/higher education
ISBN-13:
9780470424414
Weight:
68.8oz
Dimensions:
8.9" x 11" x 1.4"
File:
Wiley-wileyUS_2_1_20260515-20260515.xml
Folder:
Wiley
List Price:
$70.95
Country of Origin:
United States
Case Pack:
6
As low as:
$67.40
Publisher Identifier:
P-WIL
Discount Code:
D
Pub Discount:
50
Imprint:
Wiley
Overview
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
