Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (ISBN-13: 9780470424414 and ISBN-10: 0470424419), written by authors The Culinary Institute of America (CIA), Peter P. Greweling, was published by Wiley in 2012. With an overall rating of 3.5 stars, it's a notable title among other Professional Cooking (Chocolate, Desserts, Confectionary, Engineering, Food Science, Agricultural Sciences) books. You can easily purchase or rent Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover) from BooksRun, along with many other new and used Professional Cooking books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $23.05.