Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling.
Material type: TextPublisher: Hoboken, NJ : Wiley, c2006Description: x, 388 p. : col. ill. ; 28 cmISBN:- 0764588443 (cloth)
- 641.3/374 22
- 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.
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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