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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.

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)

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