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Chocolates and confections : formula, theory, and technique for the artisan confectioner

紀錄類型:	書目-語言資料,印刷品 : 單行本
副題名:	formula, theory, and technique for the artisan confectioner
作者:	GrewelingPeter P.,
其他團體作者:	Culinary Institute of America.
出版地:	Hoboken, N.J.
出版者:	John Wiley and Sons;
出版年:	c2007.
面頁冊數:	x, 388 p.col. ill. : 29 cm.;
標題:	Chocolate candy. -
標題:	Confectionery. -
電子資源:	http://www.loc.gov/catdir/toc/ecip068/2006004538.html
ISBN:	0764588443

Chocolates and confections : formula, theory, and technique for the artisan confectioner
Greweling, Peter P.

Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America. - Hoboken, N.J. : John Wiley and Sons, c2007.. - x, 388 p. ; col. ill. ; 29 cm..
Includes bibliographical references (p. 382) and index..
ISBN 0764588443ISBN 9780764588440
Chocolate candy.Confectionery.

Chocolates and confections : formula, theory, and technique for the artisan confectioner
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