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Chocolates and Confections: Formula, Theory,... by The Culinary Institu Hardback
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£19.99
ApproximatelyEUR 23.82
Condition:
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections.
Last one5 sold
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Doesn't post to United States.
Located in: GB, United Kingdom
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eBay item number:392274792638
Item specifics
- Condition
- Title
- Chocolates and Confections: Formula, Theory, and Technique for...
- ISBN
- 0764588443
- EAN
- 9780764588440
- Type
- Hardback
- Binding
- Hardback
- Date of Publication
- 20070201
- Publication Name
- N/A
- Release Title
- Chocolates and Confections: Formula, Theory, and Technique for...
- Artist
- The Culinary Institute of America (CIA)
- Brand
- N/A
- Colour
- N/A
- Publication Year
- 2007
- Format
- Hardcover
- Language
- English
- Book Title
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Item Height
- 285mm
- Publisher
- John Wiley & Sons INC International Concepts
- Topic
- Cooking
- Item Width
- 227mm
- Item Weight
- 1848g
- Number of Pages
- 400 Pages
About this product
Product Information
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.
Product Identifiers
Publisher
John Wiley & Sons INC International Concepts
ISBN-13
9780764588440
eBay Product ID (ePID)
86646013
Product Key Features
Book Title
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Format
Hardcover
Language
English
Topic
Cooking
Publication Year
2007
Number of Pages
400 Pages
Dimensions
Item Height
285mm
Item Width
227mm
Item Weight
1848g
Additional Product Features
Country/Region of Manufacture
United States
Item description from the seller
Business seller information
WORLD OF BOOKS LIMITED
Debbie Nicholl
Mulberry House
Woods Way
Goring-by-sea
West Sussex
BN12 4QY
United Kingdom
Value added tax number:
- DE 281042328
- EL 996857788
- ES N8267548I
- FR 27823676960
- GB 922696893
- IT 00185819992
Trade registration number:
- 06437594
I certify that all my selling activities will comply with all EU laws and regulations.
CRN Number:
- 06437594
Registered as a business seller
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As described. fast despatch. recommended seller
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An interesting book
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