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Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].

By: Contributor(s): Publisher: New York : John Wiley & Sons, �2013Edition: Second editionDescription: 1 online resource (ix, 534 pages) : color illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118764879
  • 1118764870
Subject(s): Genre/Form: Additional physical formats: Print version:: Chocolates and confections.DDC classification:
  • 664/.153 22
LOC classification:
  • TX791 .G786 2013
Online resources:
Contents:
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.
Holdings
Item type Current library Collection Shelving location Call number Copy number Status Date due Barcode
Ebook Ebook NMC Library EBSCO Ebooks Online TX791 .G786 2013 EBOOK (Browse shelf(Opens below)) 1 Available online - NMC Login required 2021-991

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.

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