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00784nam a2200193 a 4500 |
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20171111231257.0 |
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060213s2007n gr gr 000a0 eng d |
| 020 |
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|a 0764588443
|z (cloth)
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|a 9780764588440
|z (cloth)
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| 082 |
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|a 641.337 4
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| 100 |
1 |
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|4 aut
|a Greweling, Peter P.
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| 245 |
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|a Chocolates and confections :formula, theory, and technique for the artisan confectioner /
|c Peter P. Greweling ;the Culinary Institute of America
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| 260 |
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|a Hoboken, N.J. :
|b John Wiley and Sons ,
|c c2007 .
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| 300 |
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|a x, 388 p. :
|b col. ill. ;
|c 29 cm.
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| 504 |
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|a Includes bibliographical references (p. 382) and index.
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| 650 |
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|a Chocolate candy
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| 710 |
2 |
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|a Culinary Institute of America
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| 952 |
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|a GR-AtTEI
|b 59cc7aa86c5ad13446fc704d
|c 998a
|d 945l
|e 641.337 4 GRE
|t 1
|x m
|z Books
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