Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confection

ChefTalk Cooking Forums » Food and Cooking Forums » CookBook Reviews » Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confection

CookBook Reviews Discuss your latest culinary read here

Thread Tools

12-26-2007, 11:47 AM

ChefTalk.com Offline

Registered User

Culinary Experience: Other

Join Date: Mar 2007

Posts: 175

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confection

Review of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter Greweling (author) and the Culinary Institute of America

Read the full cook book review here...

*These cookbooks reviews are brought to you by ChefTalk.com.

Bookmarks

« Previous Thread | Next Thread »

Thread Tools
Show Printable Version Email this Page

Posting Rules
You may not post new threads You may not post replies You may not post attachments You may not edit your posts BB code is On Smilies are On [IMG] code is On HTML code is Off Trackbacks are On Pingbacks are On Refbacks are Off Forum Rules

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Basic Buttermilk Biscuits -- Theory and Technique	boar_d_laze	Pastries and Baking General	8	03-31-2009 02:06 PM
Steve Vai String Theory	chrose	The Late Night Cafe (non-food/cooking discussion)	7	10-02-2007 07:16 AM
New Chocolates and Confections Cookbook	Clove	CookBook Reviews	1	03-19-2007 11:37 AM
a theory	coolJ	Professional Chefs Forum	8	01-17-2002 07:36 PM
Best chocolates	Nicko	Pastries and Baking General	2	07-07-2000 01:55 PM

HOME TOP