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Found 2 from your keywords: author=Fink, Ben
cover
Chocolates and confections : formula, theory, and technique for the artisan c…
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Fink, BenCulinary Institute of AmericaGreweling, Peter P.

Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection. It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections. From truffles, hard candies, brittles, toffee, caramels, and taffy to…

Edition
-
ISBN/ISSN
9780470424414
Collation
534 p. ; 29 cm.
Series Title
-
Call Number
641.3374 Fin c
cover
Catering : a guide to managing a successful business operation
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Fink, Ben

From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, Catering: A Guide to Managing a Successful Business Operation, Second Edition, provides detailed guidance on every aspect of the catering business. This Second Edition is thoroughly …

Edition
2
ISBN/ISSN
9781118137970
Collation
304 p. ; 24 cm.
Series Title
-
Call Number
642.4068 Fin c