| 000 | 01457cam a2200361 i 4500 | ||
|---|---|---|---|
| 001 | 15935895 | ||
| 003 | OSt | ||
| 005 | 20250616121038.0 | ||
| 008 | 091007t20072013nyua b 001 0 eng d | ||
| 010 | _a 2009041248 | ||
| 020 |
_a9780470424414 _cpaperback _qRM304.00 |
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| 040 |
_aDLC _cKKKUA _dDLC _beng _erda |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX791 _b.G786 2007 |
| 082 | 0 | 0 |
_a664/.153 _222 |
| 100 | 1 |
_aGreweling, Peter P., _eauthor. _94848 |
|
| 245 | 1 | 0 |
_aCHOCOLATES AND CONFECTIONS : _bFormula, Theory, and Technique for the Artisan Confectioner / _cPeter P. Greweling ; The Culinary Institute of America ; [photographs by Ben Fink]. |
| 250 | _a2nd ed. | ||
| 264 |
_aHoboken, New Jersey : _bJohn Wiley & Sons, _c2007 |
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| 264 | _c©2013 | ||
| 300 |
_aix, 534 pages : _bcolour illustrations ; _c29 cm |
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| 336 |
_2rdacontent _atext |
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| 337 |
_2rdamedia _aunmediated |
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| 338 |
_2rdacarrier _avolume |
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| 500 | _aIncludes index | ||
| 504 | _aIncludes bibliography: page 504 | ||
| 505 | 0 | _aConfectionery 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. | |
| 650 | 1 | 0 |
_aChocolate candy. _94851 |
| 650 | 2 | 0 |
_aConfectionery. _94854 |
| 658 | _cGENERAL COLLECTION | ||
| 710 | 2 |
_aCulinary Institute of America. _94857 |
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| 942 |
_2lcc _n0 _cBK |
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| 999 |
_c8370 _d8370 |
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