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Tag:
Professional Cooking
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Page 1 of 1
Title
Authors/Editors
Publisher
Type
Copies
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
Edition
:
2
Year
:
2012
Peter P. Greweling
The Culinary Institute of America (CIA)
Wiley
Books
2
