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- Author: Anon
- Publisher: Delany Press
- Year: 2011
- Pages: 74
- ISBN-10: 1446540391
- ISBN-13: 9781446540398
- Format: 14 x 21.6 x 0.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
This vintage book contains a comprehensive guide to making a range of chocolate confectionery. Profusely illustrated and full of simple instructions and handy hints, "Chocolate Candies you Can Make" is ideal for those with little culinary experience looking for interesting confectionery recipes. Contents include: "Confectionery", "Everything You Want To Know", "About Chocolate Candy Making", "How to Make Fondant", "How to Make Centers", "Assortment of Centers", "How to Dip Chocolates", "Some Chocolate Dipping Secrets", "Recipes for Favourite Candies", "Chocolate Coconut Glossies", etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on confectionery.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.20:22:40
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Anon
- Publisher: Delany Press
- Year: 2011
- Pages: 74
- ISBN-10: 1446540391
- ISBN-13: 9781446540398
- Format: 14 x 21.6 x 0.5 cm, minkšti viršeliai
- Language: English English
This vintage book contains a comprehensive guide to making a range of chocolate confectionery. Profusely illustrated and full of simple instructions and handy hints, "Chocolate Candies you Can Make" is ideal for those with little culinary experience looking for interesting confectionery recipes. Contents include: "Confectionery", "Everything You Want To Know", "About Chocolate Candy Making", "How to Make Fondant", "How to Make Centers", "Assortment of Centers", "How to Dip Chocolates", "Some Chocolate Dipping Secrets", "Recipes for Favourite Candies", "Chocolate Coconut Glossies", etc. Many vintage books such as this are increasingly scarce and expensive. We are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on confectionery.
Reviews