Chocolates and confections : formula, theory, and technique for the artisan confectioner
—Greweling, Peter P.
Book
2013
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Item Details
Subjects:
Chocolate candy.
Confectionery.
Other Authors:
Culinary Institute of America.
ISBN:
9780470424414 (cloth)
0470424419 (cloth)
Edition:
2nd ed.
Publisher, Date:
Hoboken, N.J. : John Wiley & Sons, c2013.
Description:
ix, 534 p. : col. ill. ; 29 cm.
Notes:
Includes bibliographical references (p. 504) and index.
Contents:
Confectionery ingredients and equipment
Cacao and chocolate
Packaging and storage
Fundamental techniques
Cream ganache
Butter ganache
Noncrystalline confections
Crystalline confections
Jellies
Aerated confections
Nut centers
Candy bars.
LCCN:
2009041248
Link to PAC
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