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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by The Culinary Institute of America (CIA), Peter P. Greweling (Hardcover, 2013)

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Price:
AU $145.00
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Estimated delivery Fri, 31 May - Thu, 27 Jun
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Condition:
Brand new
This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work.