Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America
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| | | | Chocolates and confections : formula, theory, and technique for the artisan confectioner. - Hoboken, N.J. , 2007. | x, 388 p. : col. ill. ; 29 cm. | ISBN 9780764588440 (hbk.) | .-ISBN 0764588443 (hbk.). | | 1. Chocolate candy 2. Confectionery.I. Culinary Institute of America. II. Title | | Library : UiTM Shah Alam |
| Accn No. | Item Status | Add Id | Location | SMD | Item Category | 871998 | Shelf | | PTAR KAMPUS PUNCAK ALAM(PPA) | BOOK | RAK TERBUKA (OPEN SHELVES) | 876662 | Shelf | | PTAR KAMPUS PUNCAK ALAM(PPA) | BOOK | RAK TERBUKA (OPEN SHELVES) | 880511 | Re-process | | PTAR KAMPUS PUNCAK ALAM(PPA) | BOOK | RAK TERBUKA (OPEN SHELVES) | 901320 | Shelf | | PTAR KAMPUS PUNCAK ALAM(PPA) | BOOK | RAK TERBUKA (OPEN SHELVES) |
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