Greweling, Peter P.

Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink] - 2nd ed. - Hoboken, NJ : John Wiley, c2013. - ix, 534 p. : col. ill. ; 29 cm.

Includes bibliographical references (p. 524) and index.

9780470424414 (hbk.)


Chocolate candy.
Confectionery.

641.853 / GRE 2013