Chocolates and confections: formula, theory, and technique for the artisan confectioner
Auteur :
Greweling, Peter P. / The Culinary Institute of America (CIA)
Éditeur :
John Wiley & Sons Inc
ISBN :
9780470424414
Date de publication :
4 janv. 2013
Dimensions :
21,0 x 15,0 x 2,5 cm
Poids :
2006 g
Format :
book
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.