Complete Confectionary Techniques

By I. Nicolello, R. Foote, Ildo Nicolello

Designed to complement "Complete Pastrywork Techniques", this book completes the series for the serious pastrywork student or chef. It provides in-depth information on sugar, chocolate and marzipan as... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0340582596
• ISBN13: 9780340582596
• Release Date: January 1999
• Publisher: Hodder & Stoughton
• Length: 148 Pages
• Weight: 2.40 lbs.
• Dimensions: 0.5" x 7.5" x 9.7"