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Pulaski Technical College - Fall 2012 | ||
Section 01 | ||
 | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (1st Edition) by Peterp Greweling Hardcover, 400 Pages, Published 2007 ISBN-10: 0-7645-8844-3 / 0764588443 ISBN-13: 978-0-7645-8844-0 / 9780764588440 在线阅读本书 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. Fundamental information for the con | |