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Chocolates & confections : formula, theory, and technique for the artisan confectioner
- Material Type
- 단행본
- 210820075748
- Date and Time of Latest Transaction
- 20210822105250
- ISBN
- 9780470424414 : \95870
- KDC
- 594.54-6
- Callnumber
- 594.54 G841C
- Author
- Greweling, Peter P.
- Title/Author
- Chocolates & confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]
- Edited Info
- 2nd ed.
- Publish Info
- New York : John Wiley & Sons, c2013
- Material Info
- ix, 534 p : col. ill. ; 29 cm
- 서지주기
- Includes bibliographical references (p. 504) and index
- Added Entry-Personal Name
- Fink, Ben
- Added Entry-Corporate Name
- Culinary Institute of America
- 기타서명
- formula, theory, and technique for the artisan confectioner
- Price Info
- \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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