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


            

              
Contributor(s):
                Greweling, Peter P (Author), The Culinary Institute of America (Cia) (Author)              



                              
ISBN:
                  9781394356065                

                              
                              
Publisher: Wiley

            

          




          


          


            

              

                                  Hardcover
                


              
              

                                $93.95
              

            



            

              

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Pub Date: April 27, 2026

            



            
                                                              
Lexile Code:
                  
                  
                  
                  
                
                    0000  
                
              

            

                          
Features:
                Glossary, Price on Product              

            
                                                      
Target Age Group:
                NA to
                NA              

                                                                                                            
Physical Info:
                1.31" H x
                10.91" L x
                8.41" W (
                4.36 lbs)
                576 pages
              

                          
            
              
                            
    
              
              
              
              
              
              
              
              
              
                        

        

      


            


      

        
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