The manual is specifically designed for trainees to professional chefs and confectioners, providing recipes and methods clearly written to help develop a understanding of basic and advanced original new and old ideas. To be used in practical situation, kitchen, bakeries, in laboratories or at home.
Yet to find another book with similar concise information. Other books slightly related to sugar boiling work, are available, mainly from continental publishers, using very glossy formats, expensive and based for professional confectioners in mind.
Responsibilityby Ildo Nicolello
Illustration173 - Step-by-step illustration with up to date recipes and concise methods explaining how to produce artistic displays with ease and confidence.
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