Includes index.
Equipment and ingredients
Chocolate, chocolate, chocolate!
Master techniques
Truffles and chocolates
Brittles, toffees, and taffies
Fudge, fondant, and pralines
Marshmallow, nougat, and jellies
Nuts!
Chocolate molds and cups
Layers of flavors
Glossary
Resources
Index.
OBNB doesn't sell books, but you may be able to find a copy at one of these websites:
Chocolates and confections : at home with the Culinary Institute of America by Peter P. Greweling. ISBN 9780470189573. Published by Wiley in 2010. Publication and catalogue information, links to buy online and reader comments.
