Chocolates and Confections
Peter P. (The Culinary Institute of America (CIA)) Greweling, The Culinary Institute of America (CIA)
John Wiley & Sons Inc, 2013
81,95 €On orderDelivery: 2-3 weeks
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.
- ISBN-13
- 9780470424414
- ISBN-10
- 0470424419
- Publisher
- John Wiley & Sons Inc
- Year
- 2013
- Publication date
- 2013-01-04
- Pages
- 544
- Dimensions
- 285x226x41
- Weight
- 1982