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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2. Ausgabe
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. Ausgabe
Greweling, Peter P. (The Culinary Institute of America (CIA))
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
| Medien | Bücher Gebundenes Buch (Buch mit hartem Rücken und steifem Einband) |
| Erscheinungsdatum | 4. Januar 2013 |
| ISBN13 | 9780470424414 |
| Verlag | John Wiley & Sons Inc |
| Seitenanzahl | 544 |
| Maße | 226 × 285 × 41 mm · 2,02 kg |
