|
Textbook
The Art of the Chocolatier: From Classic Confections to Sensational ShowpiecesISBN: 978-0-470-39884-5
Hardcover
416 pages
January 2011, ©2011
 |
||||||
More Teaching Options
Related Titles
Baking & Pastry
Resources for
Instructors
Contact a Wiley Sales Rep
Find Your Rep
Read an Excerpt
.png){kind=small}
Join An E-mail ListLearn about the latest products, events, offers and content. |
