---
title: "Peter P. Greweling og The Culinary Institute Of America (CIA) Chocolates and Confections Formula, Theory and Technique for the Artisan Confectioner 2e (3, 2012) | The Culinary Institute of America (CIA),Peter P. Greweling,PP Greweling,The Culinary Institute of America,Peter P. ) Greweling"
ean: "9780470424414"
brand: "Peter P. Greweling og The Culinary Institute Of America (CIA)"
category: "Medier > Bøger > Trykte bøger"
price_min: 499
price_max: 613
currency: DKK
vendor_count: 2
in_stock: true
url: https://pricetracker.dk/p/9780470424414/chocolates-and-confections-formula-theory-and-technique-for-the
last_checked: 2026-10-14
---

# Peter P. Greweling og The Culinary Institute Of America (CIA) Chocolates and Confections Formula, Theory and Technique for the Artisan Confectioner 2e (3, 2012) | The Culinary Institute of America (CIA),Peter P. Greweling,PP Greweling,The Culinary Institute of America,Peter P. ) Greweling

EAN 9780470424414 · Mærke: Peter P. Greweling og The Culinary Institute Of America (CIA) · Kategori: Medier > Bøger > Trykte bøger

Sammenlign priser på Peter P. Greweling og The Culinary Institute Of America (CIA) Chocolates and Confections Formula, Theory and Technique for the Artisan Confectioner 2e (3, 2012) | The Culinary Institute of America (CIA),Peter P. Greweling,PP Greweling,The Culinary Institute of America,Peter P. ) Greweling fra 2 forhandlere. Billigste pris nu: 499 kr hos Saxo DK. Se aktuelle priser og køb hos den billigste forhandler på https://pricetracker.dk/p/9780470424414/chocolates-and-confections-formula-theory-and-technique-for-the

## Priser
- **Billigste pris nu:** 499 kr hos Saxo DK
- **Prisspænd:** 499 kr – 613 kr på tværs af 2 forhandlere

## Forhandlere
| Forhandler | Pris | Levering |
|---|---|---|
| Saxo DK | 499 kr | — |
| Plusbog | 613 kr | 6 - 8 hverdage |

## Om produktet
Beskrivelse fra forhandleren Saxo DK:

> 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.

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Kilde: PriceTracker. Fuld side med interaktiv prishistorik og købslinks: https://pricetracker.dk/p/9780470424414/chocolates-and-confections-formula-theory-and-technique-for-the
Priserne er sidst kontrolleret 2026-10-14.