Description: This book is a must-have for any artisan confectioner looking to take their chocolate and confectionery skills to the next level. Written by the staff of the Culinary Institute of America (CIA) and Peter P. Greweling, this hardcover book is packed with 400 pages of valuable information on the art of chocolate and confectionery making. With detailed explanations of formulas, theories, and techniques, this book covers a wide range of topics, including specific ingredients such as chocolate, and various courses and dishes. The book is beautifully illustrated and published by Wiley & Sons, Incorporated, John in 2007. Whether you're a beginner or an experienced confectioner, this book is a great addition to your culinary library.
Price: 17.99 USD
Location: Madisonville, Kentucky
End Time: 2025-02-13T13:40:12.000Z
Shipping Cost: 5.38 USD
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Book Title: Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Number of Pages: 400 Pages
Language: English
Publisher: Wiley & Sons, Incorporated, John
Publication Year: 2007
Topic: Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
Item Height: 1.3 in
Illustrator: Yes
Genre: Cooking
Item Weight: 0.1 Oz
Item Length: 11.1 in
Author: Culinary Institute of America (Cia) Staff, Peter P. Greweling
Item Width: 8.9 in
Format: Hardcover
