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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Book
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BookDepository
Chocolates and Confections - Formula, Theory and Technique for the Artisan Confectioner 2e : Hardback : John Wiley & Sons Inc : 9780470424414 : 0470424419 : 04 Jan 2013 : The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.
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Waterstones
The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward e
- 0470424419
- 9780470424414
- Peter P. Greweling, The Culinary Institute of America (CIA)
- 7 November 2012
- John Wiley & Sons
- Hardcover (Book)
- 528
- 2nd Edition
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