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Hallmark Features
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- Features 12 chapters on different categories of candy making, including ingredient and tool information, packaging and storage, crystalline and non-crystalline confections, and cream and butter ganache, among others
- Enhanced accessibility with troubleshooting tables for quick and reliable access and a detailed confectionary glossary
- Features 162 gorgeous four-color photos of process and finished products as well as 21 line drawings
- The book fills a hole in the market for student and professional confectioners at a time when the trade is poised for a renaissance in public awareness and status, and for a revival in the use of traditional techniques to produce world-class products
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