TY  - BOOK
AU  - Greweling,Peter P.
ED  - Culinary Institute of America.
TI  - Chocolates and confections: formula, theory, and technique for the artisan confectioner 
SN  - 9780470424414 (hbk.)
U1  - 641.853 
PY  - 2013///
CY  - Hoboken, NJ
PB  - John Wiley
KW  - Chocolate candy
KW  - Confectionery
N1  - Includes bibliographical references (p. 524) and index
ER  -