内容简介
书名:Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner出版社:Wiley
作者:Peter P. Greweling, The Culinary Institute of America
出版年份:2007
电子书格式: pdf
简介:Dive into the world of artisan chocolate and confectionery with this comprehensive guide. “Chocolates and Confections” provides expert formulas, theories, and techniques for creating exquisite chocolates and confections. Ideal for aspiring confectioners and experienced professionals seeking to elevate their skills. Learn the science behind flavor combinations and the art of crafting mouthwatering treats. This book is a must-have resource for anyone passionate about the delicious world of artisanal confectionery.
ISBN:9780764588440, 07645
