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

$48.00 $24.00

By: Peter P. Greweling, The Culinary Institute of America (CIA)
Publisher: Wiley
Print ISBN: 9780470424414, 0470424419
eText ISBN: 9781118764671, 1118764676
Edition: 2nd
Copyright year: 2013

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

$48.00 $24.00

eText ISBN: 9781118764671 SKU: 9781118764671 Category: Tags: , Print ISBN: 9780470424414