Chocolates and Confections

Name: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 1
Brand: Wiley
SKU: 9780764588440
Price: 3796.00 INR
Availability: InStock

Formula, Theory, and Technique for the Artisan Confectioner 1

by Peter P. Greweling, the Culinary Institute of America

Wiley · 2007 · Hardcover

₹3,796

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About this book

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 1 is written by Peter P. Greweling, the Culinary Institute of America. This hardcover edition from Wiley (2007) has 200 pages.

Its main subjects are Chocolate candy, Confectionery, Chocolate and Cookery dishes & courses.