Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Bog, Hardback, Engelsk)
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

(Bog, Hardback, Engelsk)
Forfatter: Peter P. (The Culinary Institute of America (CIA)) Greweling
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Forlag: John Wiley & Sons Inc

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Beskrivelse

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.

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Alle detaljer

Forlag John Wiley & Sons Inc
Forfatter Peter P. (The Culinary Institute of America (CIA)) Greweling
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2 ed
Udgivelsesdato 04-01-2013
Første udgivelsesår 2013
Illustrationer Photos: 0 B&W, 250 Color; Drawings: 0 B&W, 28 Color
Originalsprog United States
Sideantal 544
Indbinding Hardback
Forlag John Wiley & Sons Inc
Sideoplysninger 544 pages, Photos: 0 B&W, 250 Color; Drawings: 0 B&W, 28 Color
Mål 285 x 226 x 41
ISBN-13 / EAN-13 9780470424414