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| LEADER |
00759cam a2200193 7i4500 |
| 001 |
0000054451 |
| 005 |
20100601090000.0 |
| 008 |
100601s2007 nju eng |
| 020 |
# |
0 |
|a 0764588443
|
| 020 |
# |
0 |
|a 9780764588440 (cloth)
|
| 090 |
0 |
0 |
|a TX 791
|b .G7 2007
|
| 100 |
1 |
# |
|a Greweling, Peter P.
|
| 245 |
1 |
0 |
|a Chocolates and confections :
|b formula, theory, and technique for the artisan confectioner
|c Peter P. Greweling ; the Culinary Institute of America.
|
| 260 |
# |
# |
|a Hoboken, N. J.:
|b John Wiley and Sons, Inc.,
|c 2007.
|
| 300 |
# |
# |
|a x, 388 p.:
|b col. ill.;
|c 29 cm..
|
| 504 |
0 |
0 |
|a Includes bibliographical references and index
|
| 650 |
0 |
0 |
|a Chocolate candy
|
| 710 |
2 |
1 |
|a Culinary Institute of America
|
| 999 |
|
|
|a 1100049584
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
