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Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling.

By: Contributor(s): Material type: TextTextPublisher: Hoboken, NJ : Wiley, c2006Description: x, 388 p. : col. ill. ; 28 cmISBN:
  • 0764588443 (cloth)
Subject(s): DDC classification:
  • 641.3/374 22
LOC classification:
  • TX791 .G786 2006
Contents:
Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.3374 GRE (Browse shelf(Opens below)) 1 Available A373716B

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.

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