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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) Hardcover 2012

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  • Author: Peter P. Greweling, The Culinary Institute of America (CIA)
  • ISBN 13: 9780470424414
  • ISBN 10: 0470424419
  • Publisher: Wiley
  • Publication Year: 2012
  • Language: english

Specifications

Index-100470424419
Languageenglish
Index-139780470424414
Period-
Class Track-
PublisherWiley (2012)
Pages-

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