Chocolates and confections at home with the Culinary Institute of America
By: Peter P. Greweling.
Contributors: Culinary Institute of America.
Publisher: John Wiley
Published: 2009
Place of publication: Hoboken, N.J
Language: eng
Format: Hardcover
ISBN-13: 9780470189573
Subjects: Chocolate candy; Confectionery
Notes: Includes index.
Table of contents: title: Equipment and ingredients; title: Chocolate, chocolate, chocolate!; title: Master techniques; title: Truffles and chocolates; title: Toffees, brittles, 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.