Chocolates & Confections Instructor's Manual: Formula, Theory, and Technique for the Artisan Confectioner by Culinary Institute of America
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- ISBN 10 0470100052
- ISBN 13 9780470100059
- Published Apr 11 2007
- Format Paperback
- Page Count 136
- Language English
- Countries United States
- Publisher John Wiley & Sons
- Imprint Hungry Minds Inc,U.S.
Publishers Text
Comprehensive book of artisan techniques and accessible explanations of the theory and science, and formulas for use in production.Other cookbooks by this author
- The Art of Charcuterie
- At Your Service: A Hands-On Guide to the Professional Dining Room
- Baking & Pastry: Mastering the Art and Craft
- Baking and Pastry: Mastering the Art and Craft
- The Everyday Gourmet: Making Healthy Food Taste Great
- Fish and Seafood: Identification, Fabrication and Utilization: Kitchen Pro Series
- Frozen Desserts: A Comprehensive Guide for Food Service Operations
- Hawaiian (American Regional Cooking Library)
- Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization
- Moist Heat Methods Volume 3: Steaming ? Submersion Cooking ? Braising ? Stewing
- The New Professional Chef, Fifth Academic Edition
- The Professional Chef
- Professional Chef
