The Dilettante book of chocolate and confections
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The Dilettante book of chocolate and confections by Dana Taylor Davenport

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Published by Perennial Library in New York .
Written in English

Subjects:

  • Dilettante Chocolates (Firm),
  • Chocolate candy.

Book details:

Edition Notes

Includes index.

Statementby Dana Taylor Davenport with Ruth Reed.
ContributionsReed, Ruth.
Classifications
LC ClassificationsTX767.C5 D38 1986
The Physical Object
Pagination240 p. :
Number of Pages240
ID Numbers
Open LibraryOL2869129M
ISBN 100060912235
LC Control Number84048153
OCLC/WorldCa14187001

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out of 5 stars The Dilettante Book of Chocolate and Confections. J Format: Paperback. I found this book to have excellent explanations of the types of sugar and chocolate. Recipes are very different and simple. Good advise on troubleshooting problems with confections.5/5. Additional Physical Format: Online version: Davenport, Dana Taylor. Dilettante book of chocolate and confections. New York: Perennial Library, © Search for "The Dilettante Book Of Chocolate And Confections" Books in the Search Form now, Download or Read Books for FREE, just by Creating an Account to enter our library. More than 1 Million Books in Pdf, ePub, Mobi, Tuebl and Audiobook formats. Hourly Update. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Our Chocolate Book Library. The following are the best chocolate books that we have in our library, with the more recent publication dates toward the top. However, don't overlook great books that are not "new." Some are professional references, while others are a source of inspirational stories, recipes for the home cook and trends. By enrobing locally sourced dried cherries and apricots with high-quality chocolate, Dana Davenport pioneers a new category of chocolate confections - Chocolate Covered Dried Fruit. The confection is a hit, leading to the development of our signature Dilettante Fruit Medley®, along with many more fruity chocolate delicacies. The book has an entire chapter dedicated to chocolate chip cookie recipes as well as new treats like red velvet madeleines and peppermint bark shortbread bites. Sign us up for that cookie swap.   Product Description. Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home s:

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