Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

  • Author(s): Peter P. Greweling, The Culinary Institute of America (CIA)
  • Publisher: Wiley
  • Print ISBN: 9780470424414, 0470424419
  • eText ISBN: 9781118764671, 1118764676
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  • Other: 9780470424414.0