Description
256 pages, hardcover, photos in color. Chapter on tempering techniques, molding, bonbons recipes as well as pastries. A must have book for aspiring chocolatiers who will benefit from the expertise of Chef William Curley.
Original price was: CAD$35.95.CAD$19.77Current price is: CAD$19.77.
In stock
256 pages, hardcover, photos in color. Chapter on tempering techniques, molding, bonbons recipes as well as pastries. A must have book for aspiring chocolatiers who will benefit from the expertise of Chef William Curley.
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