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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Chocolates and confections formula, theory, and technique for the artisan confectioner by Greweling, Peter P.

Published 2007

Click Here to View Status and Holdings.

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