Chocolates and confections : formula, theory, and technique for the artisan confectioner

Greweling, Peter P.

Book 2013

Item Details & Discovery

Explore Topics & Themes:

Chocolate candy

Confectionery

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ISBN:

9780470424414
0470424419

Edition:

Second edition

Description:

ix, 534 pages : color illustrations ; 29 cm

Notes:

Includes bibliographical references (page 504) and index

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

LCCN:

2009041248

Control Number:

902820

Other Authors:

Culinary Institute of America

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