Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Greweling, Peter P. (The Culinary Institute of America (CIA)) - Bøger - John Wiley & Sons Inc - 9780470424414 - 4. januar 2013
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2. udgave

Greweling, Peter P. (The Culinary Institute of America (CIA))

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2. udgave

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.

544 pages, Illustrations

Medie Bøger     Hardcover bog   (Bog med hård ryg og stift omslag)
Udgivet 4. januar 2013
ISBN13 9780470424414
Forlag John Wiley & Sons Inc
Antal sider 544
Mål 226 × 285 × 41 mm   ·   2,02 kg

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