Complete Confectionery Techniques
Complete Confectionery Techniques
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Zusammenfassung
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.
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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.| SKU | Nicht verfügbar |
| ISBN 13 | 9780340582596 |
| ISBN 10 | 0340582596 |
| Titel | Complete Confectionery Techniques |
| Autor | I Nicolello |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Paperback |
| Verlag | Hodder Arnold |
| Erscheinungsjahr | 1994-11-17 |
| Seitenanzahl | 160 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |