Chocolates and confections formula, theory, and technique 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, N.J. Wiley 2007
Subjects:	Chocolate candy Confectionery
Online Access:	Click Here to View Status and Holdings.
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