Chocolates and confections: formula, theory, and technique for the artisan confectioner
Auteur :
Greweling, Peter P.
Éditeur :
Greweling, Peter P.The Culinary Institute of America (CIA),
ISBN :
9780764588440
Date de publication :
27 mars 2007
Dimensions :
21,0 x 15,0 x 2,5 cm
Poids :
1848 g
Format :
book
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.