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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling,The Culinary Institute of America (CIA)

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

by Peter P. Greweling,The Culinary Institute of America (CIA)


ISBN 13: 9780470424414

Format: Hardcover (544 pages)
Publisher: Wiley
Published: 04 Jan 2013

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