Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Type
Book
Authors
Peter P. Greweling
The Culinary Institute of America (CIA)
 
Category
FSS 0291  [ Browse Items ]
Publication Year
2012 
Publisher
Wiley 
Pages
544 
Tags
Professional Cooking, Chocolate, Confectionary, Engineering, Food Science, Sweets, Professional 
Number of Copies
2 
Accession‎ No Call No Availability
62   Yes
153   Yes

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