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Chocolates and Confections
- Formula, Theory, and Technique for the Artisan Confectioner
Engelsk Hardback
Chocolates and Confections
- Formula, Theory, and Technique for the Artisan Confectioner
Engelsk Hardback

779 kr
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Om denne bog
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.
Product detaljer
Sprog:
Engelsk
Sider:
544
ISBN-13:
9780470424414
Indbinding:
Hardback
Udgave:
2
ISBN-10:
0470424419
Udg. Dato:
4 jan 2013
Længde:
41mm
Bredde:
226mm
Højde:
285mm
Forlag:
John Wiley & Sons Inc
Oplagsdato:
4 jan 2013
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