Название:Chocolates and Confections, 2nd edition: Formula, Theory, and Technique for the Artisan Confectioner Издательство:Published by John Wiley & Sons, Inc., Hoboken, New Jersey Автор: Greweling, Peter Год:2013 Количество страниц:544 Язык:English Формат:pdf Размер:143,2 Mb The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery