Description
| Product ID: | 9780470424414 |
| Product Form: | Hardback |
| Country of Manufacture: | US |
| Title: | Chocolates and Confections |
| Subtitle: | Formula, Theory, and Technique for the Artisan Confectioner |
| Authors: | Author: Peter P. Greweling, The Culinary Institute of America |
| Page Count: | 544 |
| Subjects: | Hotel, hospitality and catering trades, Hotel & catering trades |
| Description: | Select Guide Rating 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. |
| Imprint Name: | John Wiley & Sons Inc |
| Publisher Name: | John Wiley & Sons Inc |
| Country of Publication: | GB |
| Publishing Date: | 2013-01-04 |
