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Complete Confectionery Techniques I. Nicolello

Complete Confectionery Techniques By I. Nicolello

Complete Confectionery Techniques by I. Nicolello


£3.49
New RRP £18.99
Condition - Very Good
Only 1 left

Summary

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 commodities and as essential ingredients for confectionary work.

Complete Confectionery Techniques Summary

Complete Confectionery Techniques by I. 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 commodities and as essential ingredients for confectionary work. Each section focuses on key preparation methods and illustrates the basic techniques and finished displays. The book also contains up-to-date information on hygiene and safety in the kitchen. The book is aimed at those working towards competence at NVQ Level 3 and is atructured to help the student work through each of the relevant units.

Table of Contents

Sugar; petits fours; pastillage; marzipan; chocolate; further information for the professional chef.

Additional information

GOR001876962
9780340582596
0340582596
Complete Confectionery Techniques by I. Nicolello
Used - Very Good
Paperback
Hodder Arnold
19941117
160
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

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