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Chocolates and confections: formula, theory, and technique for the artisan confectioner
Chocolates and confections: formula, theory, and technique for the artisan confectioner
Author
Greweling, Peter P
Language
English
Book
Show Edition
On Shelf
Hughes Main Library - Adult Non-Fiction
664.153 Greweling
1 available
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Table of Contents
From the Book - 2nd ed.
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.
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Subjects
LC Subjects
Chocolate candy
Confectionery
More Details
Contributors
Culinary Institute of America
Fink, Ben
ISBN
9780470424414
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