題名:
Chocolates and confections : formula, theory, and technique for the artisan confectioner
個人著者:
附加著者:
GVPL_EDITION:
2nd ed.
PUBDATE:
2013
GVPL_PUBLICATION_INFO:
New York : John Wiley & Sons, ©2013.
物理描述:
ix, 534 pages : color illustrations ; 29 cm
ISBN（国际标准书号）:
9780470424414
內容:
Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars.
LANGUAGE:
English
附加團體著者:
