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

Book annotation not available for this title.Title: Chocolates and ConfectionsAuthor: Greweling, Peter P./ Culinary Institute of America (CON)Publisher: John Wiley & Sons IncPublication Date: 2007/03/06Number of Pages: 388Bi...

Buy Now From Amazon

Book annotation not available for this title.Title: Chocolates and ConfectionsAuthor: Greweling, Peter P./ Culinary Institute of America (CON)Publisher: John Wiley & Sons IncPublication Date: 2007/03/06Number of Pages: 388Binding Type: HARDCOVERLibrary of Congress: 2006004538

  • Great product!
  • Great product!

Similar Products

Chocolates and Confections: Formula, Theory, and Technique for the Artisan ConfectionerBaking and Pastry: Mastering the Art and CraftThe Art of the Chocolatier: From Classic Confections to Sensational ShowpiecesThe Sweet Book of Candy Making: from the simple to the spectacular - how to make caramels, fudge, hard candy, fondant, toffee, and more!Caullet Glucose Syrup - 2.2 lbMaking Artisan ChocolatesJeteven Semi-Sphere Chocolate Mold PC Polycarbonate Chocolate Mold 24-Piece TrayModern French Pastry: Innovative Techniques, Tools and Design