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CHOCOLATES AND CONFECTIONS : Formula, Theory, and Technique for the Artisan Confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]

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    TX791
    .G786 2013
     
    1009864 (Shelf),BOK
    Greweling, Peter P.

         CHOCOLATES AND CONFECTIONS : Formula, Theory, and Technique for the Artisan Confectioner.

         vii, 534 pages : colour illustrations ; 28 cm.

         ISBN 9780470424414.
         
         1. Chocolate candy 2. Confectionery.I. Fink, Ben II. Culinary Institute of America. III. Title
         Control No. : 18777
         Library : UiTM Shah Alam
    Accn No.Item StatusAdd IdLocationSMDItem Category
    1009864ShelfPTAR KAMPUS PUNCAK ALAM(PPA)BOOKRAK TERBUKA (OPEN SHELVES)

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