Chocolates And Confections
Formula, Theory, And Technique For The Artisan Confectioner
language: english
Publisher:
JOHN WILEY & SONS INC, January of 2013 ‧
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SYNOPSIS
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.
DETAILS
| 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 |
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