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Chocolates and Confections
- Formula, Theory, and Technique for the Artisan Confectioner
Engelsk
Bogcover for Chocolates and Confections af The Culinary Institute of America, Peter P. ) Greweling, 9780470424414
Specifikationer
Sprog:
Engelsk
Sider:
544
ISBN-13:
9780470424414
Indbinding:
Hardback
Udgave:
2
ISBN-10:
0470424419
Udg. Dato:
4 jan 2013
Størrelse i cm:
28,5 x 22,6 x 4,1
Oplagsdato:
4 jan 2013

Chocolates and Confections

- Formula, Theory, and Technique for the Artisan Confectioner
Engelsk
Hardback 2013
Format:

Bog beskrivelse
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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704,68 kr
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476 kr
spar 32%
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Specifikationer
Sprog:
Engelsk
Sider:
544
ISBN-13:
9780470424414
Indbinding:
Hardback
Udgave:
2
ISBN-10:
0470424419
Udg. Dato:
4 jan 2013
Størrelse i cm:
28,5 x 22,6 x 4,1
Oplagsdato:
4 jan 2013
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