Greweling, Peter P <br/><br/>
Chocolates and confections :  fomula, theory, and technique for the artisan confectioner / 
Peter P. Greweling ; the Culinary Institute of America 
 - Hoboken N.J :  John Wiley & Sons,  2007 
 - 388 p :  ill 
<br/><br/><label>ISBN: </label>9780764588440 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chocolate candy
<br/><br/><label>LC Class. No.: </label>TX791  / G841 C3 2007