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Chocolates and Confections

- Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

- Formula, Theory, and Technique for the Artisan Confectioner
Tjek vores konkurrenters priser
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.
Tjek vores konkurrenters priser
Normalpris
kr 631
Fragt: 39 kr
6 - 8 hverdage
20 kr
Pakkegebyr
God 4 anmeldelser på
Tjek vores konkurrenters priser
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.
Produktdetaljer
Sprog: Engelsk
Sider: 544
ISBN-13: 9780470424414
Indbinding: Hardback
Udgave: 2
ISBN-10: 0470424419
Udg. Dato: 4 jan 2013
Længde: 41mm
Bredde: 226mm
Højde: 285mm
Forlag: John Wiley & Sons Inc
Oplagsdato: 4 jan 2013
Forfatter(e) The Culinary Institute of America, Peter P. ) Greweling


Kategori Hotel-, catering- & restaurationsbranchen


ISBN-13 9780470424414


Sprog Engelsk


Indbinding Hardback


Sider 544


Udgave 2


Længde 41mm


Bredde 226mm


Højde 285mm


Udg. Dato 4 jan 2013


Oplagsdato 4 jan 2013


Forlag John Wiley & Sons Inc

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