TY  - BOOK
AU  - Greweling,Peter P.
AU  - Fink,Ben
ED  - Culinary Institute of America.
TI  - Chocolates and confections: formula, theory, and technique for the artisan confectioner 
SN  - 9781118764879
AV  - TX791 .G786 2013
U1  - 664/.153 22
PY  - 2013///
CY  - New York
PB  - John Wiley & Sons
KW  - Chocolate candy
KW  - Confectionery
KW  - fast
KW  - TECHNOLOGY & ENGINEERING / Food Science
KW  - bisacsh
KW  - Electronic books
N1  - 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
UR  - https://ezp.idm.oclc.org/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1084839
ER  -