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· 제목 : Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover, 2)
· 분류 : 외국도서 > 요리 > 코스/요리 > 초콜렛
· ISBN : 9780470424414
· 쪽수 : 544쪽
· 출판일 : 2012-11-06
· 분류 : 외국도서 > 요리 > 코스/요리 > 초콜렛
· ISBN : 9780470424414
· 쪽수 : 544쪽
· 출판일 : 2012-11-06
목차
Chapter 1: Confectionery Ingredients and Equipment
Chapter 2: Cacao and Chocolate
Chapter 3: Packaging and Storage
Chapter 4: Fundamental Techniques
Chapter 5: Cream Ganache
Chapter 6: Butter Ganache
Chapter 7: Noncrystalline Confections
Chapter 8: Crystalline Confections
Chapter 9: Jellies
Chapter 10: Aerated Confections
Chapter 11: Nut Centers
Chapter 12: Candy Bars
Appendix A: Sugar Densities
Appendix B: Confectionery Work Areas
