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Chocolates & confections : formula, theory, and technique for the artisan confectioner
- 자료유형
- 단행본
- 210820075748
- ISBN
- 9780470424414 : \95870
- KDC
- 594.54-6
- 청구기호
- 594.54 G841C
- 서명/저자
- Chocolates & confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]
- 판사항
- 2nd ed.
- 발행사항
- New York : John Wiley & Sons, c2013
- 형태사항
- ix, 534 p : col. ill. ; 29 cm
- 서지주기
- Includes bibliographical references (p. 504) and index
- 기타저자
- Fink, Ben
- 기타서명
- formula, theory, and technique for the artisan confectioner
- 가격
- \95,870
- Control Number
- yscl:161530
- 책소개
-
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.
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