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

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: Book
Published: Hoboken, NJ John Wiley and Sons 2006
Subjects:
Chocolate candy
Online Access:Click Here to View Status and Holdings.
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