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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
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Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of ch
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Type: BOOK - Published: 2004-04-15 - Publisher: National Geographic Books
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovit
Language: en
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Type: BOOK - Published: 2017-11-14 - Publisher: Clarkson Potter
From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simple
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Type: BOOK - Published: 2017-05-08 - Publisher: John Wiley & Sons
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From
