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

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"The IACP Cookbook Awards winner"--Cover.

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Reviews of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Overall customer rating: 4.500
angeness

an excellent resource

by angeness on Aug 22, 2008

This is a wonderfully in depth look at making professional level chocolates and candies. With precise instructions, measurements by weight and a picture with almost every recipe, this book sets you up for success. It is a beautiful book that will have you craving sweets for sure! This is a great choice ... More

Customer rating: 5 out of 5 5 out of 5
Would recommend?: Yes  1 out of 1
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