Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling.
By: Greweling, Peter.
Contributor(s): Culinary Institute of America
.
Publisher: Hoboken, NJ : Wiley, c2007Description: x, 388 p. : col. ill. ; 29 cm.ISBN: 0764588443 (hbk.); 9780764588440 (hbk.).Subject(s): Chocolate candyDDC classification: 641.3374
Contents:
Confectionery ingredients and equipment - Cacao and chocolate - Packaging and storage - Fundamental techniques - Cream Ganache - Butter Ganache - Noncrystalline sugar confections - Crystalline sugar confections - Jellies - Aerated confections - Nut centers.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 2 |
641.3374 GRE 2007 (Browse shelf) | 1 | Available | SCAFS,30042,03,CL | 5000105993 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 2 |
641.3374 GRE (Browse shelf) | 1 | Available | SCAFS,30042,03,CL | 5000042919 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 641.3374 CUV 2007 Chocolate / | 641.3374 GRE Chocolates and confections : | 641.3374 GRE Chocolates and confections : | 641.3374 GRE 2007 Chocolates and confections : | 641.3374 JAY Chocolate : | 641.3374 JAY Chocolate : | 641.3374 JAY 2005 Chocolate : |
Includes bibliographical references and index.
Confectionery ingredients and equipment - Cacao and chocolate - Packaging and storage - Fundamental techniques - Cream Ganache - Butter Ganache - Noncrystalline sugar confections - Crystalline sugar confections - Jellies - Aerated confections - Nut centers.