Chocolates and confections : formula, theory, and technique for the artisan confectioner /
Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]
- 2nd ed.
- Hoboken, NJ : John Wiley, c2013.
- ix, 534 p. : col. ill. ; 29 cm.
Includes bibliographical references (p. 524) and index.