Chocolates and Confections: Formula, Theory and Technique for the Artisan Confectioner
| By: | Peter P. Greweling, The Culinary Institute of America (CIA) |
| Publisher: | Wiley Global Education US |
| Print ISBN: | 9780470424414 |
| eText ISBN: | 9781118764671 |
| Edition: | 2 |
| Format: | Page Fidelity |
eBook Features
Instant Access
Purchase and read your book immediately
Read Offline
Access your eTextbook anytime and anywhere
Study Tools
Built-in study tools like highlights and more
Read Aloud
Listen and follow along as Bookshelf reads to you
Details
Table of Contents