01166nam a2200241Ia 4500 329482 20160527192842.0 022415t2013 nyua 001 0 eng d 9780470424414 TX791 .G786 2013 664/.153 22 Greweling, Peter P. 230968 Local 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. Chocolate candy. 210123 Local Confectionery 79373 Local Fink, Ben. 223810 Local Culinary Institute of America. 83068 Local 246348 246348 0 0 lc 0 TX_791_000000000000000__G786_2013 0 mbl 189081 12 12 20 2016-05-27 GLOBAL ONLINE BIBIOGRAPHIC INFORMATION 65.00 529721 1 TX791 .G786 2013 50000003241790 2019-05-09 00:00:00 2019-03-28 r:329482 6