Chocolates and Confections: Formula, Theory, and Technique for

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Great product!
Book annotation not available for this title.Title: Chocolates and ConfectionsAuthor: Greweling, Peter P./ Culinary Institute of America (CON)Publisher: John Wiley & Sons IncPublication Date: 2007/03/06Number of Pages: 388Binding Type: HARDCOVERLibrary of Congress: 2006004538
Country USA
Brand Wiley
Manufacturer WILEY
Binding Hardcover
UnitCount 1
EANs 9780764588440
ReleaseDate 0000-00-00

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Baking and Pastry: Mastering the Art and Craft

The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

The Sweet Book of Candy Making: from the simple to the spectacular - how to make caramels, fudge, hard candy, fondant, toffee, and more!

Caullet Glucose Syrup - 2.2 lb

Making Artisan Chocolates

Jeteven Semi-Sphere Chocolate Mold PC Polycarbonate Chocolate Mold 24-Piece Tray

Modern French Pastry: Innovative Techniques, Tools and Design

Bachour The Baker

Jeteven Diamond Clear Polycarbonate Chocolate Mold Jelly Candy Making Mold 21-Piece Tray

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner