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Item Information   Copy / Holding Information     Table of Contents     More Content       More by this author     Greweling, Peter P.     Subjects     Cooking (Chocolate)     Chocolate candy.     Confectionery.     Browse Catalog     by author:      Greweling, Peter P.       by title:      Chocolates and confe...       by call number:      664.153 G841c     Search the Web     Greweling, Peter P.     Cooking (Chocolate)     Chocolate candy.     Confectionery.       MARC Display

Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America. by Greweling, Peter P. John Wiley & Sons, c2013. Call #: 664.153 G841c Subjects Cooking (Chocolate)   Chocolate candy.   Confectionery. ISBN:  9780470424414 (cloth) 0470424419 (cloth) Alternate title:  Chocolates & confections Edition:  2nd ed. Description:  ix, 534 p. : col. ill. ; 29 cm. Bibliography:  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. Genre:  Cookbooks. Other authors:  Culinary Institute of America. Holds:  0   Copy/Holding information Location Collection Call No. Item type Status   Central Library Adult Nonfiction 664.153 G841c Adult books Checked in Add Copy to MyList

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