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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner Greweling, Peter P. (The Culinary Institute of America) 3rd edition
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Greweling, Peter P. (The Culinary Institute of America)
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | April 27, 2026 |
| ISBN13 | 9781394356065 |
| Publishers | John Wiley & Sons Inc |
| Pages | 576 |
| Dimensions | 223 × 283 × 36 mm · 2.03 kg |
| Language | English |
