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Chocolates and Confections at Home with The Culinary Institute of America - Peter P. Greweling, The Culinary Institute of America
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Peter P. Greweling, The Culinary Institute of America:
Chocolates and Confections at Home with The Culinary Institute of America - gebunden oder broschiert

2009, ISBN: 0470189576

[SR: 276483], Hardcover, [EAN: 9780470189573], Houghton Mifflin Harcourt, Houghton Mifflin Harcourt, Book, [PU: Houghton Mifflin Harcourt], 2009-12-30, Houghton Mifflin Harcourt, Dusk cover has clear cover that is shelf ware... the contents pages of book - excellent no writings or tore or stained pages. Sticker on back This book may contain library ownership stamps or labels. It was returned through a book leasing program and made available for resale., Product Description 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. Recipe Excerpts from Chocolates and Confections at Home Marshmallows Caramel Apples Sesame-Ginger Truffles , 4199, Chocolate, 4201, Desserts, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books, 4242, Confectionary, 4201, Desserts, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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Chocolates and Confections at Home with The Culinary Institute of America: At Home with The Culinary Institute of America - Peter P. Culinary Institute of America, Peter P Greweling
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Peter P. Culinary Institute of America, Peter P Greweling:
Chocolates and Confections at Home with The Culinary Institute of America: At Home with The Culinary Institute of America - neues Buch

ISBN: 9780470189573

ID: 978047018957

The home candy maker''s guide to creating stunning chocolates and confections 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. Peter P. Culinary Institute of America, Peter P Greweling, Books, Food and Drink, Baking and Desserts, Chocolates and Confections at Home with The Culinary Institute of America: At Home with The Culinary Institute of America Books>Food and Drink>Baking and Desserts, Houghton Mifflin Harcourt

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Chocolates and Confections at Home with The Culinary Institute of America - Culinary Institute of America, Peter P Greweling
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Culinary Institute of America, Peter P Greweling:
Chocolates and Confections at Home with The Culinary Institute of America - gebunden oder broschiert

ISBN: 0470189576

[SR: 334655], Gebundene Ausgabe, [EAN: 9780470189573], Houghton Mifflin Harcourt, Houghton Mifflin Harcourt, Book, [PU: Houghton Mifflin Harcourt], Houghton Mifflin Harcourt, 64089011, Schokolade, 64086011, Backen, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Chocolates and Confections at Home with The Culinary Institute of America - Culinary Institute of America, Peter P Greweling
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Culinary Institute of America, Peter P Greweling:
Chocolates and Confections at Home with The Culinary Institute of America - gebunden oder broschiert

ISBN: 0470189576

[SR: 334655], Gebundene Ausgabe, [EAN: 9780470189573], Houghton Mifflin Harcourt, Houghton Mifflin Harcourt, Book, [PU: Houghton Mifflin Harcourt], Houghton Mifflin Harcourt, 64089011, Schokolade, 64086011, Backen, 64085011, Kochen & Genießen, 54071011, Genres, 52044011, Fremdsprachige Bücher

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Chocolates and Confections at Home with the Culinary Institute of America - Peter P. Greweling;  The Culinary Institute of America (CIA)
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Peter P. Greweling; The Culinary Institute of America (CIA):
Chocolates and Confections at Home with the Culinary Institute of America - gebunden oder broschiert

2010, ISBN: 9780470189573

ID: 10117112

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Details zum Buch
Chocolates and Confections

Culinary Institute of America and baking and pastry arts professor Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook.

Detailangaben zum Buch - Chocolates and Confections


EAN (ISBN-13): 9780470189573
ISBN (ISBN-10): 0470189576
Gebundene Ausgabe
Erscheinungsjahr: 2009
Herausgeber: John Wiley & Sons
298 Seiten
Gewicht: 1,491 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 15.11.2009 22:40:55
Buch zuletzt gefunden am 25.09.2017 12:37:23
ISBN/EAN: 9780470189573

ISBN - alternative Schreibweisen:
0-470-18957-6, 978-0-470-18957-3


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