Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition [Print Replica] Kindle Edition
Original PDF نویسندگان: Peter P. Greweling, The Culinary Institute of America (CIA)
جزئیات
فرمت: Original PDF صفحات: 544 pages ناشر: Wiley; 2nd edition (October 16, 2012) تاریخ انتشار نسخه الکترونیکی : October 16, 2012
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لینک: https://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner-ebook/dp/B00I8XF5MY
1,449,000 تومان
زمان تحویل: حداکثر 24 ساعت
توضیحات
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.
1,449,000 تومان
زمان تحویل: حداکثر 24 ساعت