TY  - BOOK
AU  - Greweling,Peter P.
ED  - Culinary Institute of America.
TI  - Chocolates and confections: formula, theory, and techniques for the artisan confectioner 
SN  - 0764588443 (cloth)
AV  - TX791 .G786 2006
U1  - 641.3/374 22
PY  - 2006///
CY  - Hoboken, NJ
PB  - Wiley
KW  - Chocolate candy
N1  - 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
ER  -