Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Book + PRICE WATCH * Amazon pricing is not included in price watch

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

Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.Read More

from£77.20 | RRP: £45.00
* Excludes Voucher Code Discount Also available Used from £25.99
  • Pickabook

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

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