Chocolates and confections
Subtitle: formula, theory, and technique for the artisan confectioner
By: Peter P. Greweling ; the Culinary Institute of America.
Contributors: Culinary Institute of America.
Edition: 2nd ed.
Publisher: John Wiley & Sons; Wiley
Published: 2012
Place of publication: New York
Language: eng
Number of pages: 544
ISBN-13: 9780470424414
Subjects: Chocolate candy; Confectionery
Notes: Includes index.
Table of contents: title: Confectionery ingredients and equipment; title: Cacao and chocolate; title: Packaging and storage; title: Fundamental techniques; title: Cream ganache; title: Butter ganache; title: Noncrystalline confections; title: Crystalline confections; title: Jellies; title: Aerated confections; title: Nut centers; title: Candy bars.