Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner

Chocolates And Confections: Formula, Theory, And Technique For The Artisan Confectioner

John Wiley & Sons Inc
SKU:
9780470424414
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UPC:
9780470424414
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Description
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.


  • | By (Author): Peter P. Greweling
  • | Publisher: John Wiley & Sons Inc
  • | Publication Date: Jan 04, 2013
  • | Country of Publication: United States
  • | Number of Pages: 544 pages
  • | Language: Unknown
  • | Binding: Hardback
  • | ISBN-10: 0470424419
  • | ISBN-13: 9780470424414
Additional Information
By (Author):
Peter P. Greweling
Publisher:
John Wiley & Sons Inc
Publication Date:
Jan 04, 2013
Country of Publication:
United States
Language:
Unknown
Number of pages:
544 pages
Binding:
Hardback
ISBN-10:
0470424419
ISBN-13:
9780470424414
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