Chocolates & Confections Instructor's Manual: Formula, Theory, and Technique for the Artisan Confectioner by The Culinary Institute of America

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  • ISBN 10 0470100052
  • ISBN 13 9780470100059
  • Published Apr 11 2007
  • Format Paperback
  • Page Count 136
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Comprehensive book of artisan techniques and accessible explanations of the theory and science, and formulas for use in production.

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