서브메뉴
검색
Chocolates and confections : formula, theory, and technique for the artisan confectioner
Chocolates and confections : formula, theory, and technique for the artisan confectioner
상세정보
- 자료유형
- 단행본
- ISBN
- 0764588443 (cloth)
- ISBN
- 9780764588440 (cloth)
- 청구기호
- 573.92 G841c
- 서명/저자
- Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America.
- 발행사항
- Hoboken, N.J. : John Wiley and Sons, 2007.
- 형태사항
- x, 388 p. : col. ill. ; 29 cm.
- 서지주기
- Includes bibliographical references (p. 382) and index.
- 일반주제명
- Chocolate candy
- 일반주제명
- Confectionery
- 가격
- 72000
- Control Number
- kjul:60152704
MARC
008110816s2007 njua b 001 0 eng■020 ▼a0764588443 (cloth)
■020 ▼a9780764588440 (cloth)
■035 ▼a(KERIS)REF000012488294
■090 ▼a573.92▼bG841c
■1001 ▼aGreweling, Peter P.
■24510▼aChocolates and confections ▼bformula, theory, and technique for the artisan confectioner▼dPeter P. Greweling ; the Culinary Institute of America.
■260 ▼aHoboken, N.J.▼bJohn Wiley and Sons▼c2007.
■300 ▼ax, 388 p. ▼bcol. ill.▼c29 cm.
■504 ▼aIncludes bibliographical references (p. 382) and index.
■650 0▼aChocolate candy
■650 0▼aConfectionery
■9500 ▼b72000
