Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - Greweling, Peter P. (The Culinary Institute of America) - Books - John Wiley & Sons Inc - 9781394356065 - April 27, 2026
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Greweling, Peter P. (The Culinary Institute of America)
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner 3rd edition

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Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 27, 2026
ISBN13 9781394356065
Publishers John Wiley & Sons Inc
Pages 576
Dimensions 223 × 283 × 36 mm   ·   2.03 kg
Language English  

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