Chocolates and Confections
Subtitle: at home with the Culinary Institute of America
Publisher: John Wiley & Sons
Published: 2010
Place of publication: Hoboken, NJ
Language: eng
Format: Hardcover
ISBN-13: 9780470189573
Table of contents: title: Equipment and ingredients; title: Chocolate, chocolate, chocolate!; title: Master techniques; title: Truffles and chocolates; title: Brittles, toffees, and taffies; title: Fudge, fondant, and pralines; title: Marshmallow, nougat, and jellies; title: Nuts!; title: Chocolate molds and cups; title: Layers of flavors; title: Resources