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PETER P. GREWELING is a professor of baking and pastry arts at The Culinary Institute of America and a Certified Master Baker. He has worked as a pastry chef at a number of restaurants, including New York City's Tavern on the Green, and has extensive training in confectionery technology. Greweling was part was part of the CIA faculty team that won the grand prize of the Societe Culinaire Philanthropique's New York Culinary Salon in 1996 and 1997. Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
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Descrizione libro Wiley, 2007. Hardcover. Condizione libro: New. Codice libro della libreria P110764588443
Descrizione libro Wiley, 2007. Hardcover. Condizione libro: New. 1. Codice libro della libreria DADAX0764588443
Descrizione libro 2007. Hardcover. Condizione libro: New. 1st. Hardcover. Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible .Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 388 pages. 1.842. Codice libro della libreria 9780764588440