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
Other Authors:	Fink, Ben (Photographer)
Format:	Manuscript Book
Language:	English
Published:	New York John Wiley & Sons, Inc 2013
Edition:	SECOND EDITION
Subjects:	Chocolate candy Confectionery
Online Access:	Click Here to View Status and Holdings.
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041	0	#	\|a eng
090	0	0	\|a TX791 \|b .G786 2013
100	1	#	\|a Greweling, Peter P.
245	1	0	\|a CHOCOLATES AND CONFECTIONS \|b Formula, Theory, and Technique for the Artisan Confectioner \|c Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]
250	#	#	\|a SECOND EDITION
264	#	1	\|a New York \|b John Wiley & Sons, Inc \|c 2013
264	#	4	\|c ©2013
300	#	#	\|a vii, 534 pages \|b colour illustrations \|c 28 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
504	#	#	\|a Includes bibliographical references (p. 504) and index
650	#	0	\|a Chocolate candy
650	#	0	\|a Confectionery
700	1	#	\|a Fink, Ben \|e photographer
710	2	#	\|a Culinary Institute of America
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=800787
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