Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P Greweling and The Culinary Institute of America (CIA)

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1118810007
  • ISBN 13 9781118810002
  • Published Aug 09 2013
  • Format eBook
  • Page Count 544
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Wiley
  • Imprint Wiley


Other cookbooks by this author