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

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12-26-2007, 11:47 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

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