Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 246
Book Description
Candy Industry Catalog and Formula Book
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 246
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 246
Book Description
Candy Industry Catalog & Formula Book
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 274
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 274
Book Description
CI: Candy Industry and Confectioners Journal
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 738
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 738
Book Description
Industrial Series
Author: United States. Bureau of Foreign and Domestic Commerce
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 206
Book Description
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 206
Book Description
Industrial Series
Author:
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 1106
Book Description
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 1106
Book Description
Catalog of Copyright Entries. Third Series
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1474
Book Description
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1474
Book Description
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Author: Peter P. Greweling
Publisher: Wiley Global Education
ISBN: 1118764870
Category : Cooking
Languages : en
Pages : 546
Book Description
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Publisher: Wiley Global Education
ISBN: 1118764870
Category : Cooking
Languages : en
Pages : 546
Book Description
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Candy and Baked Snack Industry
Author:
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 466
Book Description
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 466
Book Description
Marketing Information Guide
Author:
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 694
Book Description
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 694
Book Description
Books and Pamphlets, Including Serials and Contributions to Periodicals
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1242
Book Description
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1242
Book Description