Skip to main content
Home / Cookbooks / Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Cover for Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Cookbook

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

Peter P. Greweling, The Culinary Institute of America (CIA)
Publisher: Wiley
Edition: 2007
0
Recipes
0
Recipe reviews
0.0
Avg recipe rating
0.0
Avg book rating
Sign in for actions Sign in to review

Recipe Reviews

Sort Rating ↑ Title ↕
No recipes available for this cookbook yet.