Complete Confectionery Techniques

By Rowland Foote and Ildo Nicolello

Discover the fascinating and absorbing art of confectionery with this companion book to Complete Pastrywork Techniques. Using a straightforward style, two renowned chefs have created a thorough and meticulous book that will greatly benefit readers by increasing their understanding of their craft and the materials involved. Marbled sugar work, pastillage plate and flowers, modelling marzipan, chocolate techniques, display, food safety and packaging and labelling are among the topics discussed. Features a wealth of recipes along with 125 color photos, charts and tables.

• Format: Paperback
• Language: English
• ISBN: 0470234938
• ISBN13: 9780470234938
• Release Date: January 1995
• Publisher: Hodder & Stoughton
• Length: 140 Pages
• Weight: 0.95 lbs.
• Dimensions: 10.0" x 0.3" x 7.8"