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

by peter p. greweling; the culinary institute of america (cia)

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

by peter p. greweling; the culinary institute of america (cia)
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
SKU:
MBS_12713050_dg
Edition:
3RD 26
Publisher:
WILEY CONS
ISBN 13:
8220151558843
SKU:
MBS_12713050_dg
Edition:
3RD 26
Publisher:
WILEY CONS
ISBN 13:
8220151558843

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