Formula, Theory, and Technique for the Artisan Confectioner
Description
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.
I have a question about the book:
'Chocolates and Confections - Greweling, Peter P. (The Culinary Institute of America (CIA)), The Culinary Institute of America (CIA)'.
Fill in the form below.
We will respond as fast as possible.
We value your privacy
We use cookies to measure traffic, improve Boekstra and let Google tailor ads to your interests. You can keep using the site either way — even if you decline. More info
