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Author:

Greweling, Peter P.

Title:

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

Edition:

2nd ed.

Publisher:

John Wiley & Sons,

Copyright Date:

c2013

Description:

ix, 534 p. : col. ill. ; 29 cm.

Subject:

Chocolate candy.
Candy.
Confectionery.

Other Authors:

Fink, Ben.
Culinary Institute of America.

Notes:

Includes bibliographical references (p. 504) and index.

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.

ISBN:

0470424419 (cloth)
9780470424414 (cloth)

LCCN:

2009041248

Locations:

CAPH522 -- Iowa City Public Library (Iowa City)

GEPG771 -- West Des Moines Public Library (West Des Moines)