Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 3rd Edition book cover, ISBN 9781394356065

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 3rd Edition

by Greweling, Peter P.; The Culinary Institute of America
  • ISBN13: 9781394356065
  • ISBN10: 1394356064
  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 2026-02-03
  • Publisher: Wiley

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