• Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Greweling, Peter P.
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Wiley

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

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

$93.95
$93.95
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Author: Peter P. Greweling,The Culinary Institute of America (Cia)
Binding Type: Hardcover
Publisher: Wiley
Published: 04/27/2026
Pages: 576
Weight: 4.36lbs
Size: 10.91h x 8.41w x 1.31d
ISBN: 9781394356065
3rd Edition
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