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#1
12-26-2007, 09:47 AM
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 Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confection Review of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter Greweling (author) and the Culinary Institute of America Read the full cook book review here... *These cookbooks reviews are brought to you by ChefTalk.com.  |
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