Chocolates and Confections： Formula， Theory， and Technique for the Artisan Confectioner（Peter P. Greweling， The Culinary Institute of America）（Wiley 2007）

  • 书名：Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
  • 出版社：Wiley
  • 作者：Peter P. Greweling, The Culinary Institute of America
  • 出版年份：2007
  • 电子书格式： pdf
  • 简介：Dive into the world of artisan chocolate and confectionery with this comprehensive guide. “Chocolates and Confections” provides expert formulas, theories, and techniques for creating exquisite chocolates and confections. Ideal for aspiring confectioners and experienced professionals seeking to elevate their skills. Learn the science behind flavor combinations and the art of crafting mouthwatering treats. This book is a must-have resource for anyone passionate about the delicious world of artisanal confectionery.
  • ISBN：9780764588440, 07645
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