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Chocolates and Confections at Home with The Culinary Institute of America

   
지은이 The Culinary Institute of America   |   출판사 Houghton Mifflin Company  |   발행일 2009년 12월 11일   |   언어 : 영어
 
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판매가 48,900원36,200원 26%
마일리지 1% 490원
발행일 2009-12-11 | 중량: 1.5 kg | 사이즈: 2.7*23.5*25.4 cm
ISBN 0470189576 | 9780470189573
기타정보 원서 | 304쪽 | $ 34.95 | Hardcover
예상입고일 7~12일 소요예정 (근무일기준)
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    Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

    In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues.

    • Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
    • Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
    • Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator

    Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights.

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