Greweling,Peter P. <br/><br/>
Chocolates & Confections  formula,theory, and technique for the artisan confectioner 

 - 2nd ed. 
 - USA  The Culinary Institute of America  2013 
 - 534p, 
<br/><br/><label>ISBN: </label>9780470424414 
<br/><br/><label>Dewey Class. No.: </label>641.337  / GRE-