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Fine chocolates great experience 3 : extending shelf life / Jean-Pierre Wybauw ; photography Frank Croes.

By: Material type: TextTextLanguage: English Original language: French Publisher: Tielt [Belgium] : Lannoo, [2010]Copyright date: ©2010Description: 222 pages : colour illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9020990209
  • 9789020990201
Other title:
  • Fine chocolates great experience three
Subject(s): DDC classification:
  • 641.853 22
LOC classification:
  • TX791 .W93 2010
  • TX767.C5 W933 2010
Summary: An analysis of different fats and sugars and their substitutes and how they can be used in chocolate making. The focus is on the extending the shelf life of pralines. Includes recipes.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.853 WYB (Browse shelf(Opens below)) 1 Available A501348B

An analysis of different fats and sugars and their substitutes and how they can be used in chocolate making. The focus is on the extending the shelf life of pralines. Includes recipes.

Translated from the French.

Machine converted from AACR2 source record.

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