Chocolates and Confections
€ 86,90
Substituído por 9781394356065
Envio em 4/5 dias
Informação do Produto
| ISBN | 9780470424414 |
|---|---|
| Autores | Peter P. (The Culinary Institute of America (CIA)) Greweling, The Culinary Institute of America (CIA) |
| Editora | John Wiley & Sons Inc |
| Formato | Capa dura |
| Número de páginas | 544 |
| Peso (kg) | 1,982 |
| Data de Publicação | 04/01/2013 |
| Preço (iva excl.) | € 81,98 |
| Imposto | € 4,92 |
| Preço (iva inc.) | € 86,90 |
| Disponibilidade | 3 unidades em armazém externo |
Descrição do Produto
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.