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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Peter P. Greweling , The Culinary Institute of America (CIA)
Average Customer Review: 4.8 out of 5 stars  See all reviews (16)
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Product Description
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the... Read More

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