Greweling, Peter P. <br/><br/>
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. 
<br/><br/> Includes index. 
<br/><br/>Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers. 
<br/><br/><label>ISBN: </label>0764588443 (cloth) 
<br/><br/><label>LCCN: </label>2006004538 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chocolate candy
<br/><br/><label>LC Class. No.: </label>TX791  / .G786 2006 
<br/><br/><label>Dewey Class. No.: </label>641.3/374