ISBN 9780470424414 books & textbook
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Greweling, Peter P. The Culinary Institute of America (CIA)
Wiley /2012-11-06 Hardcover / 544 Pages
isbn-10: 0470424419 / isbn-13: 9780470424414
