The Culinary Institute of America (CIA) Meal Books

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book... more

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  Review

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  Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

  • From:Amazon
  • Posted:Aug-19-2009

  • One of the best!
  • This is by far one of the most indepth and interesting books on chocolates and confections. It dives into the theory behind chocolate crystalization, the standard techniques of tempering and...
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