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Chocolates and confections : formula, theory and technique for the artisan confectioner /

Greweling, Peter P. ,

Chocolates and confections : formula, theory and technique for the artisan confectioner / The Culinary Institute of America, Peter P. Greweling. - x, 388 pages : illustrations, color ; 30 cm.

ISBN: 0764588443 9780764588440

Subjects--Topical Terms:
Chocolate candy.

LC Class. No.: TX791 / .G73 2007

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