$30.00
xxpjd182515
Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner
Author:
GREWELING, PETER P.
Title:
Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner
Publisher:
John Wiley & Sons 2007
Description:
Lg quarto hardcover (VG+) in d/w (VG+); all our specials have minimal description to keep listing them viable. They are at least reading copies, complete and in reasonable condition, but usually secondhand; frequently they are superior examples. Ordering more than one book may reduce your overall postage costs
Keywords:
cookbooks cookery cooking recipes food culinary chocolate technique artisan confectionary
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