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

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Hardback by Peter P. Greweling , The Culinary Institute of America (CIA) Short Description:

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create... Read more

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Publisher: John Wiley & Sons Inc
Publication Date: 04/01/2013
ISBN13: 9780470424414, 978-0470424414
ISBN10: 0470424419

Number of Pages: 544

Non Fiction , Technology, Engineering & Agriculture , Education