Peter P. Greweling1 《Chocolates and Confections》 Formula, Theory, and Technique for the Artisan Confectioner (2nd Ed) Chocolates and Confections - Formula, Theory, and Technique for the Artisan Confectioner (2nd Ed)by Peter P. Greweling and The Culinary Institute of America (CIA)Wiley | November 2012 | ISBN-10: 0470424419 | 544 pages |http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0470424419 The comprehensive guide to chocolate and candy making for professionals and serious home .. 2014. 2. 15. 이전 1 다음
