Chocolates and confections : formula, theory, and techniques for the artisan confectioner /
Greweling, Peter P.
Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling. - x, 388 p. : col. ill. ; 28 cm.
Includes index.
Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers.
0764588443 (cloth)
2006004538
Chocolate candy
TX791 / .G786 2006
641.3/374
Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling. - x, 388 p. : col. ill. ; 28 cm.
Includes index.
Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers.
0764588443 (cloth)
2006004538
Chocolate candy
TX791 / .G786 2006
641.3/374