Chocolates and confections : at home with the Culinary Institute of America /
Greweling, Peter P.
Culinary Institute of America.
Hoboken, N.J. : John Wiley & Sons,
c2010.
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
Includes index.
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Brittles, toffees, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors.
Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home.
Chocolate candy.
Confectionery.