| Description |
298 pages : color illustrations ; 26 cm |
| Note |
Includes index. |
| Contents |
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Brittles, toffees, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors -- Glossary -- Resources -- Index. |
| Local Note |
WNDSR--This book is the gift of John and Ann Staskiewicz in memory of Bernice Howard. |
| Subject |
Chocolate candy.
|
|
Confectionery.
|
| Added Author |
Culinary Institute of America.
|
| ISBN |
9780470189573 cloth |
|
0470189576 cloth |
|
