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Author Greweling, Peter P.

Title Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America.

Publication Info. Hoboken, N.J. : John Wiley and Sons, [2007]
©2007

Copies

Location Call No. Status
 Avon Free Public Library - Adult Department  641.6374 GREWELING    Check Shelf
 Cheshire Public Library - Adult Department Lower Level  COOKING 641.6374 GREWELING    Check Shelf
 Manchester, Main Library - Non Fiction  641.6374 Q GREWELING    Check Shelf
Description x, 388 pages : color illustrations ; 29 cm
Bibliography Includes bibliographical references (page 382) and index.
Contents Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers.
Subject Chocolate candy.
Added Author Culinary Institute of America.
ISBN 0764588443 cloth
9780764588440 cloth
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