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Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections( )
Author: Greweling, Peter P.
Culinary Institute of America (CIA) Staff,
ISBN:978-0-7645-8844-0
Publication Date:Mar 2007
Publisher:John Wiley & Sons, Incorporated
Imprint:Wiley
Book Format:Hardback
List Price:USD $65.00
Book Description:

A comprehensive source of confectionery techniques and formulas Chocolate and candy making today is undergoing a renaissance in public awareness and status. This book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.

Book Details
Pages:400
Detailed Subjects: Cooking / Specific Ingredients / Chocolate
Physical Dimensions (W X L X H):8.818 x 11.045 x 1.287 Inches
Book Weight:0.004 Pounds



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