by: Peter P. Greweling · The Culinary Institute of America
Hardcover
ISBN: 978-0-7645-8844-0
ISBN-10: 0-7645-8844-3
Wiley · 2007
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by: Peter P. Greweling · The Culinary Institute of AmericaHardcover
ISBN: 978-0-7645-8844-0 ISBN-10: 0-7645-8844-3 Wiley · 2007 |
| See also: | ||
| 2012 | Hardcover | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner |