Complete Confectionery Techniques
Complete Confectionery Techniques
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Summary
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 | Unavailable |
| ISBN 13 | 9780340582596 |
| ISBN 10 | 0340582596 |
| Title | Complete Confectionery Techniques |
| Author | I Nicolello |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Hodder Arnold |
| Year published | 1994-11-17 |
| Number of pages | 160 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |