Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Peter P. Greweling - Books - John Wiley & Sons Inc - 9780470424414 - January 4, 2013
In case cover and title do not match, the title is correct

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2nd edition

Peter P. Greweling

Price
A$ 87.49

Ordered from remote warehouse

Expected delivery Jan 21, 2025 - Feb 3, 2025

Our customers say:

14-day return policy in accordance with European consumer protection law
Top ranking on Trustpilot
Add to your iMusic wish list

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2nd edition

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.

544 pages, Illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released January 4, 2013
ISBN13 9780470424414
Publishers John Wiley & Sons Inc
Pages 544
Dimensions 226 × 285 × 41 mm   ·   2.02 kg

Others have also bought

See all of Peter P. Greweling ( e.g. Hardcover Book )