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

Bibliografski detalji
Glavni autor:	Greweling, Peter P.
Autor kompanije:	Culinary Institute of America
Format:	Knjiga
Jezik:	English
Izdano:	Hoboken, N.J. John Wiley and Sons c2007.
Teme:	Chocolate candy.