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.
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|
Confectionery.
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Added Author |
Culinary Institute of America.
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ISBN |
9780470189573 cloth |
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0470189576 cloth |
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