Greweling, Peter P. <br/><br/>
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. 
<br/><br/>Includes bibliographical references (p. 504) and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780470424414 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chocolate candy.<br/>Confectionery
<br/><br/><label>LC Class. No.: </label>TX791  / .G786 2013 
<br/><br/><label>Dewey Class. No.: </label>664/.153