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Descripción Condición: New. Nº de ref. del artículo: 21516134-n
Descripción Soft Cover. Condición: new. Nº de ref. del artículo: 9781612123578
Descripción Condición: New. Brand New. Nº de ref. del artículo: 9781612123578
Descripción Paperback. Condición: new. Paperback. Whether you like your chocolate gooey and rich, creamy and smooth, or nutty and dark, this Storey BASICS guide shows you how to make your favorite sweet treats right at home. Bill Collins provides illustrated step-by-step instructions for a variety of chocolate-making techniques, including tempering, thickening, sugar boiling, mold filling, piping, and more. Youll soon be showcasing your confectioners skills in decadent chocolate-dipped fruits, indulgent nut barks, and fudges that melt in your mouth. From truffles to bark and more, delicious chocolate candies are easy and fun to make at home with the simple techniques in this handy guide. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781612123578
Descripción paperback. Condición: New. Language: ENG. Nº de ref. del artículo: 9781612123578
Descripción Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days. Suitable for those wanting to make chocolate candy at home, this book shows you how to temper the chocolate, work with thickeners, boil sugar, use piping bags, store chocolate, shape and fill moulded chocolates, and dip chocolates. It also includes recipes for rolled and filled chocolates, nut barks, chocolate-covered fruits, and fudge. Nº de ref. del artículo: B9781612123578
Descripción Paperback. Condición: Brand New. 92 pages. 7.00x5.00x0.25 inches. In Stock. Nº de ref. del artículo: __1612123570
Descripción Condición: New. Book is in NEW condition. 0.2. Nº de ref. del artículo: 1612123570-2-1
Descripción Condición: new. Nº de ref. del artículo: 7FFGCZQQDC
Descripción Paperback. Condición: new. Brand New Copy. Nº de ref. del artículo: BBB_new1612123570