Chocolates and confections formula, theory, and technique for the artisan confectioner

Chocolates and confections formula, theory, and technique for the artisan confectioner

Bibliografske podrobnosti
Glavni avtor: Greweling, Peter P.
Korporativna značnica: Culinary Institute of America
Format: Knjiga
Jezik:English
Izdano: Hoboken, N.J. John Wiley and Sons c2007.
Teme:
Chocolate candy.