Chocolates and confections : formula, theory and technique for the artisan confectioner / The Culinary Institute of America, Peter P. Greweling.

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TextPublisher: Hoboken, NJ : John Wiley, 2007Description: x, 388 pages : illustrations, color ; 30 cmContent type:

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Books - Printed	PERPUSTAKAAN GUNASAMA HAB PENDIDIKAN TINGGI PAGOH Main Library General	TX791 .G73 2007 (Browse shelf(Opens below))	Available		1000203659

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