Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling |
by Andrew Garrison Shotts
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by Jean-Pierre Wybauw
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Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections by Andrew Garrison Shotts |
by Jean-Pierre Wybauw
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Product Description
Product Description
Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography of Tony de Luc, this is a book for any chocophile!
Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography of Tony de Luc, this is a book for any chocophile!
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37% buy the item featured on this page: Fine Chocolates: Great Experience |
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24% buy Making Fine Chocolates: Flavour-infused Chocolates, Truffles and Confections £9.74 |
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16% buy Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner £29.25 |
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13% buy Making Artisan Chocolates £16.99 |
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