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Chocolates And Confections

Formula, Theory, And Technique For The Artisan Confectioner

by Peter P. (The Culinary Institute Of America (Cia)) Greweling e The Culinary Institute Of America (Cia)
language: english
Publisher: JOHN WILEY & SONS INC, January of 2013 ‧
87,81€
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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.

Chocolates And Confections

Formula, Theory, And Technique For The Artisan Confectioner

by Peter P. (The Culinary Institute Of America (Cia)) Greweling e The Culinary Institute Of America (Cia)

Property Description
ISBN: 9780470424414
Publisher: JOHN WILEY & SONS INC
Release Date: January of 2013
Language: English
Dimensions: 224 x 285 x 32 mm
Cover: Hardcover
Pages: 544
Format: Book
Categories: Books in English > Management > Hospitality and Tourism
Books in English > Others
EAN: 9780470424414