Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
By:Peter P. Greweling,The Culinary Institute of America (CIA)
Published on 2012-10-16 by Wiley Global Education
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
This Book was ranked at 16 by Google Books for keyword the best of chocolate a cookbook.
Book ID of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition's Books is z3JbAgAAQBAJ, Book which was written byPeter P. Greweling,The Culinary Institute of America (CIA)have ETAG "V1oekPxdQBk"
Book which was published by Wiley Global Education since 2012-10-16 have ISBNs, ISBN 13 Code is 9781118764879 and ISBN 10 Code is 1118764870
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Book which have "544 Pages" is Printed at BOOK under CategoryCooking
This Book was rated by 6 Raters and have average rate at "5.0"
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