Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by The Culinary Institute of America (CIA), Peter P. Greweling [0470424419, Format: PDF]

Title: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Autor: The Culinary Institute of America (CIA), Peter P. Greweling
Pages: 544
Publisher (Publication Date): Wiley 2012-11-06
Language: English
ISBN-10: 0470424419
Download File Format: PDF