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Chocolates and confections :fo...
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Chocolates and confections :formula, theory, and technique for the artisan confectioner /
Main Author:
Greweling, Peter P.
(Author)
Corporate Author:
Culinary Institute of America
Format:
Book
Language:
English
Published:
Hoboken, N.J. :
John Wiley and Sons ,
c2007 .
Subjects:
Chocolate candy
Holdings
Description
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