Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) - 2012-11-06

UsedGood. The item is fairly worn but still readable. The book may have some cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, sunburn, stains, water damage, bent, torn, damaged binding, dent). - The dust jacket if present, may be marked, and have considerable heavy wear. – The book might be ex-library copy, and may have the markings and stickers associated from the library - The book may have considerable highlights/notes/underlined pages but the text is legible - Accessories such as CD, codes, toys, may not be included - Safe and Secure Mailer - No Hassle Return

New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!

Wiley, 2012-11-06. hardcover. Very Good. 8x1x11. Hardback--NO CD,DVD,ACCESS CODE--dust cover shows slight wear otherwise excellent condition

UsedVeryGood. Minor shelf wear

UsedVeryGood. signs of little wear on the cover.

UsedVeryGood. signs of little wear on the cover.

UsedLikeNew. Remainder mark

UsedLikeNew. Remainder mark

UsedLikeNew. Remainder mark

New. .