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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner ISBN 13: 9780470424414
ISBN 10: 0470424419
Hardcover; Usa: Wiley, 2012-11; ISBN-13: 978-0470424414
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Add Greweling, Peter P.
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner [Hardcover] Greweling, Peter P. and The Culinary Institute of America (CIA)
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New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P.; The Culinary Institute of America (CIA)
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Lithia , Florida, United States
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Wiley, 2012-11-06. hardcover. Very Good. 8x1x11. Hardback--NO CD,DVD,ACCESS CODE--dust cover shows slight wear otherwise excellent condition
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Philadelphia, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Bensalem, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Philadelphia, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Bensalem, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Bensalem, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Bensalem, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Bensalem, Pennsylvania, United States
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Philadelphia, Pennsylvania, United States
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Chocolates and Confections
by The Culinary Institute of America (CIA)
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Uxbridge, Greater London, United Kingdom
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Hardback. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The comprehensive guide to chocolate and candy making for professionals and serious home cooks Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P
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Victoria, British Columbia, Canada
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Wiley. New. Special order direct from the distributor
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Chocolates and Confections
by The Culinary Institute of America (CIA) Peter P. Greweling The Culinary Institute of America
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Woodside, New York, United States
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John Wiley & Sons , pp. 544 2nd Edition . Hardback. New.
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition
by John Wiley & Sons
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Miami, Florida, United States
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Chocolates and Confections – Formula, Theory and Technique for the Artisan Confectioner 2e
by Greweling, Peter P./ Culinary Institute of America (Corporate Author)
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Exeter, Devon, United Kingdom
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John Wiley & Sons Inc, 2012. Hardcover. New. 2nd edition. 528 pages. 10.89x1.61x8.86 inches.
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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by Greweling, Peter P.; The Culinary Institute of America (CIA)
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Franklin Lakes, New Jersey, United States
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Wiley, 2012-11-06. Hardcover. Good. Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLYNO ACCESS CODE, NO CD, Ships with Emailed Tracking
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