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Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]

by Greweling, Peter P | Culinary Institute of America.

Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TC [Call number: 641.853 GRE 2013] (1), Taylor's Library-TU [Call number: 641.853 GRE 2013] (2).