Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling, The Culinary Institute of America (Cia)$56.91
$66.95
Binding Type: Hardcover
Publisher: Wiley
Published: 11/06/2012
ISBN: 9780470424414
Pages: 544
Weight: 4.50lbs
Size: 11.00h x 9.00w x 1.40d