Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Name: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Author: Peter P. Greweling, The Culinary Institute of America (CIA),
ISBN: 9780470424414

Author Peter P. Greweling, The Culinary Institute of America (CIA),

Publisher Wiley

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Book Details

Author(s) Peter P. Greweling, The Culinary Institute of America (CIA),

Publisher Wiley

ISBN / ASIN 0470424419

ISBN-13 9780470424414

Sales Rank #235,771

Marketplace United States 🇺🇸

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Description

Sample Recipes from Chocolates and Confections

Caramel Shortbread Bars
Click here for the recipe

Iced Rosettes
Click here for the recipe

Skipping Stones
Click here for the recipe