Chocolates and confections formula, theory, and techniques for the artisan confectioner

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Bibliographic Details
Main Author: Greweling, Peter P.
Corporate Author: Culinary Institute of America
Format: Unknown
Published: Hoboken, NJ John Wiley and Sons 2006
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Description
Item Description:Includes index
Physical Description:x, 388 p. col. ill. 29 cm
ISBN:9780764588440 (cloth)
0764588443 (cloth)