Chocolates and confections : fomula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America

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TextPublication details: Hoboken N.J : John Wiley & Sons, 2007Description: 388 p : illISBN:

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English Books

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	English Books	MATRIX Library General Eng/FL.3		General Books		TX791 G841 C3 2007 (Browse shelf(Opens below))				1	Available			1000239447

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