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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition Wiley E-Text Reg Card

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Greweling, Peter P, and The Culinary Institute of America (Cia)
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"The IACP Cookbook Awards winner"--Cover.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2012, Wiley, New York, NY

ISBN-13: 9780470424414

2nd edition

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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 2007, John Wiley & Sons, Hoboken, NJ

ISBN-13: 9780764588440

Hardcover

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