Fortell venner om denne varen:
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2. utgave
Peter P. Greweling
Pris
NOK 599
Bestillingsvarer
Forventes levert 27. mai - 6. jun
Legg til iMusic ønskeliste
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2. utgave
Peter P. Greweling
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.
544 pages, Illustrations
| Media | Bøker Innbunden bok (Bok med hard rygg og stivt omslag) |
| Utgitt | 4. januar 2013 |
| ISBN13 | 9780470424414 |
| Utgivere | John Wiley & Sons Inc |
| Antall sider | 544 |
| Mål | 226 × 285 × 41 mm · 2,03 kg |
