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

By: Peter P. ) Greweling (Author) , The Culinary Institute of America (Author)

2 in stock

Ksh 19,300.00

Format: Hardback or Cased Book

ISBN-10: 0470424419

ISBN-13: 9780470424414

Edition Number: 2

Publisher: John Wiley & Sons Inc

Imprint: John Wiley & Sons Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Jan 4th, 2013

Publication Status: Active

Product extent: 544 Pages

Weight: 2020.00 grams

Dimensions (height x width x thickness): 28.50 x 22.60 x 4.10 cms

Product Classification / Subject(s): Hotel & catering trades

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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.

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