Complete Confectionery Techniques by I Nicolello and Rowland Foote

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  • ISBN 10 0340582596
  • ISBN 13 9780340582596
  • Published Nov 17 1994
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United Kingdom
  • Publisher Hodder Arnold
  • Imprint Hodder Arnold H&S

Publishers Text

Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef. It provides in-depth information on sugar, chocolate and marzipan as commodities and as essential ingredients for confectionary work. Each section focuses on key preparation methods and illustrates the basic techniques and finished displays. The book also contains up-to-date information on hygiene and safety in the kitchen. The book is aimed at those working towards competence at NVQ Level 3 and is atructured to help the student work through each of the relevant units.

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