CHOCOLATE, COCOA AND CONFECTIONERY SCIENCE AND TECHNOLOGY
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. St...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York
Van Nostrand Reinhold
1989
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| Edition: | 3rd ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Chocolate, cocoa and confectionery: science and technology
CHOCOLATES AND CONFECTIONS Formula, Theory, and Technique for the Artisan Confectioner
THE ART OF THE CHOCOLATIER FROM CLASSIC CONFECTIONS TO SENSATIONAL SHOWPIECES
