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CHOCOLATES AND CONFECTIONS : Formula, Theory, and Technique for the Artisan Confectioner /

Greweling, Peter P.,

CHOCOLATES AND CONFECTIONS : Formula, Theory, and Technique for the Artisan Confectioner / Peter P. Greweling ; The Culinary Institute of America ; [photographs by Ben Fink]. - 2nd ed. - ix, 534 pages : colour illustrations ; 29 cm

Includes index

Includes bibliography: page 504

Confectionery ingredients and equipment -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Noncrystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers -- Candy bars.

ISBN: 9780470424414 paperback

LCCN: 2009041248

Subjects--Topical Terms:
Chocolate candy.
Confectionery.

Index Terms--Curriculum Objective: --GENERAL COLLECTION

LC Class. No.: TX791 / .G786 2007

Dewey Class. No.: 664/.153

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