Greweling, Peter P. / The Culinary Institute Of America. Chocolates and Confections - Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons Inc, 2013.

eng

Peter P. Greweling / The Culinary Institute Of America

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

John Wiley & Sons Inc
2013

Gebunden
544 Seiten
ISBN 9780470424414

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.

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