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Greweling, Peter P.
Subjects
Cooking (Chocolate)
Chocolate candy.
Confectionery.
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by author:
Greweling, Peter P.
by title:
Chocolates and confe...
by call number:
664.153 G841c
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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
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