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01313cam a22002894a 4500 001 59E789762B0E11DE8F715E08A8D7520A 003 SILO 005 20240614012153 008 060213s2007 njua b 001 0 eng 010 $a 2006004538 020 $a 0764588443 020 $a 9780764588440 040 $a DLC $c DLC $d SILO $d BTCTA $d C#P $d UKM $d VP@ $d EYE $d SILO 050 00 $a TX791 $b .G786 2007 082 00 $a 641.3/374 $2 22 100 1 $a Greweling, Peter P. 245 1 $a Chocolates and confections : $b formula, theory, and technique for the artisan confectioner / $c Peter P. Greweling ; the Culinary Institute of America. 260 $a Hoboken, N.J. : $b John Wiley and Sons, $c c2007. 300 $a x, 388 p. : $b col. ill. ; $c 29 cm. 504 $a Includes bibliographical references (p. 382) and index. 505 0 $a Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers. 650 0 $a Chocolate candy. 710 2 $a Culinary Institute of America. 941 $a 2 952 $l USUX851 $d 20170706043128.0 952 $l XNPC367 $d 20150217014405.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=59E789762B0E11DE8F715E08A8D7520AInitiate Another SILO Locator Search