Chocolates and Confections
Formula, Theory, and Technique for the Artisan Confectioner
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Engelsk
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 artis...
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Forlagsbeskrivelse af Chocolates and Confections af Peter P. ) Greweling
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.
Detaljer
Forlag
John Wiley & Sons Inc
ISBN
9780470424414
Sprog
Engelsk
Sider
544
Udgivelsesdato
04-01-2013
Format
Hardback
Varenr.
2168930
EAN nr.
9780470424414
Varegruppe
Engelske textbooks
Højde/Dybde (mm)
226
Bredde (mm)
285
Længde (mm)
41
Vægt (g)
2020
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