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CHOCOLATES AND CONFECTIONS : Formula, Theory, and Technique for the Artisan Confectioner / Peter P. Greweling ; The Culinary Institute of America ; [photographs by Ben Fink].

By: Contributor(s): Material type: TextTextHoboken, New Jersey : John Wiley & Sons, 2007 ©2013Edition: 2nd edDescription: ix, 534 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780470424414
Subject(s): DDC classification:
  • 664/.153 22
LOC classification:
  • TX791 .G786 2007
Contents:
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.
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Holdings
Item type Current library Collection Call number Vol info Status Date due Barcode Item holds
Books PERPUSTAKAAN KOLEJ KOMUNITI KUANTAN Open Shelf Koleksi Am TX791 .G786 2013 (Browse shelf(Opens below)) 2nd ed Available 0000011269
Total holds: 0

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.

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