Cookbook

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Name: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Author: Peter P. Greweling, The Culinary Institute of America (CIA)

Peter P. Greweling, The Culinary Institute of America (CIA)

Publisher: Wiley

Edition: 2007

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