Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].
Publisher: New York : John Wiley & Sons, �2013Edition: Second editionDescription: 1 online resource (ix, 534 pages) : color illustrationsContent type:- text
- computer
- online resource
- 9781118764879
- 1118764870
- 664/.153 22
- TX791 .G786 2013
| Item type | Current library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Ebook
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NMC Library | EBSCO Ebooks | Online | TX791 .G786 2013 EBOOK (Browse shelf(Opens below)) | 1 | Available online - NMC Login required | 2021-991 |
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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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