Chocolates and confections
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. - New York John Wiley & Sons c2013. - ix, 534 p. col. ill. 29 cm.
Includes bibliographical references (p. 504) and index.
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.
9780470424414
Chocolate candy.
Confectionery
TX791 / .G786 2013
664/.153
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. - New York John Wiley & Sons c2013. - ix, 534 p. col. ill. 29 cm.
Includes bibliographical references (p. 504) and index.
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.
9780470424414
Chocolate candy.
Confectionery
TX791 / .G786 2013
664/.153