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

Bibliografiske detaljer
Hovedforfatter:	Greweling, Peter P.
Institution som forfatter:	Culinary Institute of America
Format:	Bog
Sprog:	English
Udgivet:	Hoboken, N.J. John Wiley and Sons c2007.
Fag:	Chocolate candy.