Chocolates and confections : formula, theory, and technique for the artisan confectioner :: Peter P. Greweling :: ISBN 9780764588440 :: Wiley 2007 :: OBNB, the Open British National Bibliography

Publication Data

Title Chocolates and confections : formula, theory, and technique for the artisan confectioner
Author Peter P. Greweling
Contributor Culinary Institute of America
Publisher Wiley
Publication date 2007
Publication location Hoboken, N.J.
Language English

Confectionary ingredients
Cacao and chocolate
Packaging and storage
Fundamental techniques
Cream ganache
Butter ganache
Non-crystalline confections
Crystalline confections
Jellies
Aerated confections
Nut centers.

Topics

013601989

Catalogue Data

OBNB ID GBA696445
ISBN 10 0764588443
ISBN 13 9780764588440
Type BibliographicResource, Book
Dewey Classification 641.3374

ISBD

P1053 x, 388 p.
P1042 Includes bibliographical references (p. 382) and index.

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Chocolates and confections : formula, theory, and technique for the artisan confectioner by Peter P. Greweling. ISBN 9780764588440. Published by Wiley in 2007. Publication and catalogue information, links to buy online and reader comments.

Chocolates and confections : formula, theory, and technique for the artisan confectioner

Peter P. Greweling

Publication Data

Contents

Topics

Catalogue Data

ISBD

Buy a copy