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Chocolates & confections : formula, theory, and technique for the artisan confectioner
Chocolates & confections : formula, theory, and technique for the artisan confectioner / P...
ข้อมูลเนื้อหา
Chocolates & confections : formula, theory, and technique for the artisan confectioner
자료유형  
 단행본
 
210820075748
ISBN  
9780470424414 : \95870
KDC  
594.54-6
청구기호  
594.54 G841C
저자명  
Greweling, Peter P.
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
키워드  
초콜릿 캔디 과자류 단음식 Chocolate candy
기타저자  
Fink, Ben
기타저자  
Culinary Institute of America
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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Reg No. Call No. ตำแหน่งที่ตั้ง สถานะ ยืมข้อมูล
W004473 594.54 G841C 2층 대출자료실 대출중 대출중
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