Author: PETER P. GREWELING; THE CULINARY INSTITUTE OF AMERICA
Title: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Description: Wiley, 2007-03-06. Hardcover. Brand new gift quality hardcover in jacket First edition, first printing oversized and overweight. Please email for photos.. Collectible: Like New .

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