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Chocolates and confections : formula, theory, and technique for the artisan confectioner /

Greweling, Peter P.

Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]. - Second edition. - 1 online resource (ix, 534 pages) : color illustrations.

Includes bibliographical references (page 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.

ISBN: 9781118764879 1118764870

Subjects--Topical Terms:
Chocolate candy.
Confectionery.
Chocolate candy.
Confectionery.
TECHNOLOGY & ENGINEERING / Food Science

Index Terms--Genre/Form:
Electronic books.

LC Class. No.: TX791 / .G786 2013

Dewey Class. No.: 664/.153

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