CHOCOLATES AND CONFECTIONS : Formula, Theory, and Technique for the Artisan Confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]

By:

Greweling, Peter P [author]

Contributor(s):

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780470424414

Subject(s):

DDC classification:

23 664.153

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

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Date due	Barcode
Book	Perpustakaan Alor Setar	RFID	Rujukan Dewasa	R 664.153 GRE (Browse shelf(Opens below))	Not For Loan		A01616257

Includes bibliographical references (page 504) and index

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

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