Chocolates and Confections
Subtitle: Formula, Theory, and Technique for the Artisan Confectioner
Publisher: Wiley
Published: March 6, 2007
Language: eng
Format: Hardcover
Number of pages: 388
ISBN-13: 9780764588440
Subjects: Cookery dishes & courses; Baking - Confectionery; Cookery; Cooking; Cooking / Wine; Methods - Baking; Cooking / Baking; Courses & Dishes - Chocolate; Courses & Dishes - Confectionery; Chocolate candy