Chocolates and confections : formula, theory, and technique for the artisan confectioner :: Peter P. Greweling :: ISBN 9780470424414 :: John Wiley & Sons 2013 :: OBNB, the Open British National Bibliography

Publication Data

Title Chocolates and confections : formula, theory, and technique for the artisan confectioner
Author Peter P. Greweling
Contributors Ben Fink, Culinary Institute of America
Publisher John Wiley & Sons
Publication date 2013
Publication location New York
Language English

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.

Topics

Chocolate candy
016135363

Catalogue Data

OBNB ID GBB274617
ISBN 10 0470424419
ISBN 13 9780470424414
Type BibliographicResource, Book
Dewey Classification 664.153

ISBD

P1008>2nd 2nd ed.
P1053 ix, 534 p.
P1042 Includes bibliographical references (p. 504) and index.

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Chocolates and confections : formula, theory, and technique for the artisan confectioner by Peter P. Greweling. ISBN 9780470424414. Published by John Wiley & Sons in 2013. 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