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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
by
Peter Greweling
and Culinary Institute of America
Original publisher
John Wiley & Sons
Date of publication
2013
2010-present day
Chocolate
Confectionery
John Wiley & Sons John Wiley & Sons US
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