Confectionery Techniques for Professionals Chocolate

Confectionery Techniques for Professionals Chocolate

¥2,860
¥2,860
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Editing: Masaki Nagashima / Editing: Kazuhiko Fujiwara / Editing: Reiji Morishita / Editing: Daisuke Mori

Click here for details of the book *Seibundo Shinkosha official website

Confectionery Techniques for Professionals Chocolate | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)

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