formula, theory, and technique for the artisan confectioner Greweling, Peter P. creator Fink, Ben. Culinary Institute of America text nyu New York John Wiley & Sons c2013 2013 2nd ed. monographic eng

print

ix, 534 p. col. ill. 29 cm. 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. Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]. Includes bibliographical references (p. 504) and index. Chocolate candy Confectionery TX791 .G786 2013 664/.153 9780470424414 022415 20160527192842.0 329482