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

Peter P. Greweling , The Culinary Institute of America (CIA)
Nov 06, 2012
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Overview

Appropriate for
Language
English
No. of Pages
544
Publisher: Wiley
Shipping dimensions: 11" H x 9" W x 1" L
ISBN: 9780470424414
Life stage: null

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