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Complete Confectionery Techniques [Paperback]

Ildo Nicolello , Rowland Foote


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Book Description

January 1995
Discover the fascinating and absorbing art of confectionery with this companion book to Complete Pastrywork Techniques. Using a straightforward style, two renowned chefs have created a thorough and meticulous book that will greatly benefit readers by increasing their understanding of their craft and the materials involved. Marbled sugar work, pastillage plate and flowers, modelling marzipan, chocolate techniques, display, food safety and packaging and labelling are among the topics discussed. Features a wealth of recipes along with 125 color photos, charts and tables.

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Amazon.com: 5.0 out of 5 stars  3 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars This book needs to be reprinted! Feb. 17 2000
By Emily Ghiz - Published on Amazon.com
Format:Paperback
I had to borrow this book from a friend as it's no longer in print! An essential reference book for professional confectioners, it is criminal that the publishers have allowed it to go out of print. Excellently detailed technical information which certainly isn't available in the average candy/confectionery books.
5.0 out of 5 stars Amazing Book on Sugar Decorations. Oct. 16 2013
By Jennifer N - Published on Amazon.com
Format:Paperback|Verified Purchase
An Amazing book! Ildo Nicolello is a genius. Now I know why this book is in High Demand! They need to publish it again!!
2 of 8 people found the following review helpful
5.0 out of 5 stars I would like to know more about this book. June 15 1999
By A Customer - Published on Amazon.com
Format:Paperback
I would like to know more about this book. I am in search of professional-style confectionary books. I want to be able to create gorgeous sugar art. Thank you.
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