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Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner by Culinary Institute of America (CIA) Staff and Peter P. Greweling (2007, Hardcover)
World of Books Ltd (10404945)
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
- Buy it nowChocolates and Confections: Formula, Theory,... by The Culinary Institu Hardback
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100764588443
ISBN-139780764588440
eBay Product ID (ePID)86646013
Product Key Features
Book TitleChocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
Number of Pages400 Pages
LanguageEnglish
Publication Year2007
TopicCourses & Dishes / Confectionery, Specific Ingredients / Chocolate
IllustratorYes
GenreCooking
AuthorCulinary Institute of America (Cia) Staff, Peter P. Greweling
FormatHardcover
Dimensions
Item Height1.3 in
Item Weight0.1 oz.
Item Length11.1 in
Item Width8.9 in
Additional Product Features
Intended AudienceTrade
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Ratings and reviews
Most relevant reviews
- 21 Oct, 2022
Simply the best all round chocolate book I've found.
Amazing book. Bought a second copy just in case. Superb content, probably all you need for chocolate making from technical to history and superb recipes.Verified purchase: YesCondition: Pre-owned
