| Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Contributor(s): Greweling, Peter P. (Author), The Culinary Institute of America (Cia) (Author) |
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ISBN: 0470424419 ISBN-13: 9780470424414 Publisher: Wiley OUR PRICE: $60.26 Product Type: Hardcover - Other Formats Published: November 2012 |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Chocolate - Cooking | Courses & Dishes - Confectionery - Cooking | Methods - Professional |
| Dewey: 664.153 |
| LCCN: 2009041248 |
| Physical Information: 1.4" H x 9" W x 11" (4.50 lbs) 544 pages |