LEADER 00000cam  22000004a 4500 
001    ocm64065871 
003    OCoLC 
005    20070617000000.0 
008    060213t20072007njua     b    001 0 eng   
010      2006004538 
015    GBA696445|2bnb 
016 7  013601989|2Uk 
019    76362954 
020    0764588443|qcloth 
020    9780764588440|qcloth 
035    (OCoLC)64065871 
035    (OCoLC)64065871|z(OCoLC)76362954 
040    DLC|beng|cDLC|dBAKER|dYDXCP|dBTCTA|dC#P|dUKM|dVP@|dEYE
       |dCHY 
042    pcc 
049    CKEA 
050 00 TX791|b.G786 2007 
082 00 641.3/374|222 
100 1  Greweling, Peter P. 
245 10 Chocolates and confections :|bformula, theory, and 
       technique for the artisan confectioner /|cPeter P. 
       Greweling ; the Culinary Institute of America. 
264  1 Hoboken, N.J. :|bJohn Wiley and Sons,|c[2007] 
264  4 |c©2007 
300    x, 388 pages :|bcolor illustrations ;|c29 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (page 382) and index. 
505 00 |tConfectionary ingredients --|tCacao and chocolate --
       |tPackaging and storage --|tFundamental techniques --
       |tCream ganache --|tButter ganache --|tNon-crystalline 
       confections --|tCrystalline confections --|tJellies --
       |tAerated confections --|tNut centers. 
650  0 Chocolate candy. 
710 2  Culinary Institute of America. 
856 41 |3Table of contents only|uhttp://www.loc.gov/catdir/toc/
       ecip068/2006004538.html 
856 41 |uhttp://www.loc.gov/catdir/toc/ecip068/2006004538.html 
938    Baker & Taylor|bBKTY|c65.00|d48.75|i0764588443|n0006738522
       |sactive 
938    YBP Library Services|bYANK|n2474567 
994    90|bCKE