Chocolates and confections : formula, theory, and technique for the artisan confectioner /
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Main Author: | Greweling, Peter. |
---|---|
Corporate Author: | The Culinary Institute of America. |
Format: | Book |
Language: | English |
Published: |
Hoboken, NJ :
Wiley
2007.
|
Subjects: | |
Online Access: | Table of contents only |
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