Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
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.
Specificaties
| ISBN/EAN | 9780470424414 |
| Auteur | Peter P. (The Culinary Institute of America (CIA)) Greweling |
| Uitgever | Van Ditmar Boekenimport B.V. |
| Taal | Engels |
| Uitvoering | Gebonden in harde band |
| Pagina's | 544 |
| Lengte | 286.0 mm |
| Breedte | 222.0 mm |