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

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: Unknown
Published: Hoboken, N.J. Wiley 2007
Subjects:
Chocolate candy
Confectionery
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:x, 388 p. col. ill. 29 cm
Bibliography:Includes bibliographical references (p. 382) and index
ISBN:9780764588440 (hbk.)
0764588443 (hbk.)

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