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

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

by Greweling

Description: BRAND NEW HARDBACK. 284 by 227 mm. 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 confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. the book contains 140 formulas and variations for beautiful ... read more

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

by Greweling, Peter P.; The Culinary Institute Of America (Cia)

Description: New. 0764588443. read more

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

by Peter P. Greweling

Description: New. Please note that deliveries to addresses in the UK and Europe will be in 4-14 business days. Other countries should refer to Alibris standard times. "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses. " — Norman Love, Chef and President, Norman Love Confections "Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in ... read more

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

by Peter P. Greweling, The Culinary Institute Of America (Cia)

Description: Very Good. read more

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

by Peter P Greweling

Description: New. Brand new item. read more

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

by Peter P Greweling

Description: New. NO EXPEDITED SHIPPING! Brand new item. read more

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

by Peter P. Greweling; The Culinary Institute Of America (Cia)

Description: New. Brand New. Never Used. read more

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

by Peter P. Grewelingthe Culinary Institute Of America (Cia)

Description: BRAND NEW. 0764588443. read more

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

by Greweling, Peter P.; The Culinary Institute Of America (Cia)

Description: New. 0764588443 The last assured dates for Christmas postage are 16th December for UK customers and 9th December for non-uk customers. Last postage for RI-prefixed items are 12th December for UK customers and 5th for non-uk customers. All books are sent from the United Kingdom. Please allow sufficient delivery time. All books despatched immediately-selecting expedited shipping does not enhance delivery times. Delivery time typically 5-10 working days to USA with tracking number as standard. ... read more

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

by Greweling, Peter

Description: New. read more

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

by Peter P. Greweling

Description: (NEW TITLE) read more

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

by Peter P. Greweling

Description: New. "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses. " — Norman Love, Chef and President, Norman Love Confections "Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth than ever before; "Chocolates and Confections" provides that understanding with admirable lucidity. " — Robert Steinberg, Co ... read more

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

by Greweling, Peter P.; The Culinary Institute Of America (Cia)

Description: New. 0764588443 The last assured dates for Christmas postage are 16th December for UK customers and 9th December for non-uk customers. Last postage for RI-prefixed items are 12th December for UK customers and 5th for non-UK customers. Professional, reliable bookseller since 1987. All books are promptly airfreighted from the UK into our USA distribution hub. PLEASE NOTE that we can not offer expedited delivery service. Average delivery time to USA is 5-10 working days. Books with stock number ... read more

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

by Peter P. Greweling; The Culinary Institute Of America (Cia)

Description: New. BRAND-NEW, in perfect condition. We get this right out! Sorry, but no PO Boxes or APO addresses, we need a physical address to deliver to; also, no orders to Alaska or Hawaii. We have been online for over 13 years, 3 million customers served. Thanks! read more

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

by Peter P. Greweling

Description: New. PLEASE NOTE that we do not offer expedited shipping. Orders placed with the priority shipping option will automatically be canceled. "A passionate professional, Peter understands the philosophy of using only the freshest of ingredients to create chocolate edible works of art that arouse your senses. " — Norman Love, Chef and President, Norman Love Confections "Peter Greweling has written the right book at the right time. Pastry chefs need to understand chocolate in greater depth ... read more

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

by The Culinary Institute Of America (Cia); Peter P. Greweling

Description: Like New. LIKE NEW CONDITION OR BETTER! ! GREAT CONDITION! NO MARKS, NO TEARS! ! ! read more