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Complete Confectionery Techniques

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    Available in PDF - DJVU Format | Complete Confectionery Techniques.pdf | Language: ENGLISH
    I. Nicolello (Author)

    Book details


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.
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*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

PDF
Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 160 pages
  • I. Nicolello (Author)
  • Hodder Arnold H S: 1st. Edition : 1st. Printing edition (17 Nov. 1994)
  • English
  • 8
  • Food Drink

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