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

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ISBN 9780470424414 Categorías Hotel & catering trades, OTHER TECHNOLOGIES, Other vocational technologies & trades, TECHNOLOGY, ENGINEERING, AGRICULTURE, VETERINARY SCIENCE

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Chocolates and Confections

Peso	70.00 kg
ISBN13	9780470424414
Author	Peter P. Greweling
Publisher	Wiley
Binding	Hardcover
Lenguage	English
Publish Year	2012
Edition	2
Pages	544

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

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