000			01166nam a2200241Ia 4500
001			329482
005			20160527192842.0
008			022415t2013 nyua 001 0 eng d
020			_a9780470424414
050	0	0	_aTX791 _b.G786 2013
082	0	0	_a664/.153 _222
100	1		_aGreweling, Peter P. _9230968 _2Local
245	1	0	_aChocolates and confections _bformula, theory, and technique for the artisan confectioner _cPeter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].
250			_a2nd ed.
260			_aNew York _bJohn Wiley & Sons _cc2013.
300			_aix, 534 p. _bcol. ill. _c29 cm.
504			_aIncludes bibliographical references (p. 504) and index.
505	0		_aConfectionery 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.
650		0	_aChocolate candy. _9210123 _2Local
650	0	0	_aConfectionery _979373 _2Local
700	1		_aFink, Ben. _9223810 _2Local
710	2		_aCulinary Institute of America. _983068 _2Local
999			_c246348 _d246348