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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

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

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 beautifull
Fra 494,95 kr.
Chocolates and Confections

Peter P. Greweling og The Culinary Institute Of America (CIA)

Chocolates and Confections

The leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos Chocolates and Confections, Third Edition , provides a comprehensiv
679,95 kr.