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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, Culinary Institute of America

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

Peter P. Greweling, Culinary Institute of America

388 pages • 2007

nonfiction informative lighthearted medium-paced
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, Culinary Institute of America
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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Peter P. Greweling, Culinary Institute of America

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

Peter P. Greweling, Culinary Institute of America

544 pages • 2007

nonfiction informative lighthearted medium-paced