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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Book
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.Read More
from£77.20 | RRP: * Excludes Voucher Code Discount Also available Used from £25.99
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Pickabook
Peter P. Greweling, The Culinary Institute of America (CIA)
- 0764588443
- 9780764588440
- Peter P. Greweling, The Culinary Institute of America (CIA)
- 27 March 2007
- John Wiley & Sons
- Hardcover (Book)
- 400
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