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Chocolates & Confections formula,theory, and technique for the artisan confectioner

Greweling,Peter P.

Chocolates & Confections formula,theory, and technique for the artisan confectioner - 2nd ed. - USA The Culinary Institute of America 2013 - 534p,

ISBN: 9780470424414

Dewey Class. No.: 641.337 / GRE-

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