This listing closed and did not sell. The item has been relisted.
- Browse for similar listings in Other
- View the relisted item
Other listings you might like
Description
The book opens with an insightful overview of the history of sweets and chocolates, from their earliest inception to modern confectionery around the world. A directory of key ingredients and equipment comes next. Step-by-step techniques reveal how to do some of the more specialist techniques, such as tempering chocolate or using a sugar thermometer, enabling you to produce perfect results every time. More than 90 easy-to-follow recipes follow, and include well-known classics such as Peppermint Humbugs and Honeycomb, as well as modern twists on traditional ideas, like Rosewater Edinburgh Rock and Fresh Coconut and Cardamom Caramels. Each method is clearly set out and illustrated, and there is a stunning picture of each finished confection to help you achieve a professional result.hard back good condition
i combine postage please email me the name of the other items you have bought for a combined postage price . thanks
Details
Shipping & pick-up options
Destination & description | Price | |
---|---|---|
nz post and bag | $4.00 | |
Pick-up available from North Shore, Auckland | Free |
Payment Options
Pay Now, Cash, NZ Bank Deposit, cheque accepted