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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, c2007.
Open Library Cover
Location Call No. Status
 Stack 11 Oversize  641.85 G OVERSIZE    IN LIBRARY
Description x, 388 p. : col. ill. ; 29 cm.
Note Illustrated lining papers.
Bibliography Includes bibliographical references (p. 382) and index.
Contents Confectionary ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline sugar confections -- Crystalline sugar confections -- Jellies -- Aerated confections -- Nut centers.
Subject Chocolate candy.
Confectionery.
Added Author Culinary Institute of America.
Added Title Formula, theory, and technique for the artisan confectioner
ISBN 0764588443 (cloth)
9780764588440 (cloth)