Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
- Author
- Peter P. Greweling, The Culinary Institute of America (CIA)
- Publisher
- Wiley
- Language
- English
- Edition
- 2
- Year
- 2012
- Page
- 544
- ISBN
- 0470424419,9780470424414
- File Type
- pdf
- File Size
- 143.2 MiB
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