000			02216nam a2200505Ki 4500
001			ocn926919109
003			OCoLC
005			20210118140119.0
006			m d
007			cr cnu---unuuu
008			151027s2013 nyua ob 001 0 eng d
040			_aN$T _beng _erda _epn _cN$T
020			_a9781118764879 _qelectronic bk.
020			_a1118764870 _qelectronic bk.
020			_z9780470424414
020			_z0470424419
035			_a(OCoLC)926919109
035			_a1084839 _b(N$T)
050		4	_aTX791 _b.G786 2013 _3EBOOK
082	0	4	_a664/.153 _222
049			_aN$TA
100	1		_aGreweling, Peter P.
245	1	0	_aChocolates and confections : _bformula, theory, and technique for the artisan confectioner / _cPeter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].
250			_aSecond edition.
264		1	_aNew York : _bJohn Wiley & Sons, _c�2013.
300			_a1 online resource (ix, 534 pages) : _bcolor illustrations.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references (page 504) and index.
505	0		_aConfectionery 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.
588	0		_aPrint version record.
650		0	_aChocolate candy.
650		0	_aConfectionery.
650		7	_aChocolate candy. _2fast _0(OCoLC)fst00858286
650		7	_aConfectionery. _2fast _0(OCoLC)fst00874623
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh
655		4	_aElectronic books.
700	1		_aFink, Ben.
710	2		_aCulinary Institute of America.
776	0	8	_iPrint version: _aGreweling, Peter P. _tChocolates and confections. _bSecond edition _z9780470424414 _w(DLC) 2009041248 _w(OCoLC)455871439
856	4	0	_3EBSCOhost _uhttps://ezp.idm.oclc.org/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1084839
938			_aEBSCOhost _bEBSC _n1084839
942			_cE-BOOK
999			_c236826 _d236826