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Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink]

By: Greweling, Peter P.
Contributor(s): Culinary Institute of America.
Publisher: Hoboken, NJ : John Wiley, c2013Edition: 2nd ed.Description: ix, 534 p. : col. ill. ; 29 cm.ISBN: 9780470424414 (hbk.).Subject(s): Chocolate candy | ConfectioneryDDC classification: 641.853
Item type Current location Call number Copy number Status Notes Date due Barcode Course reserves
Main Collection Taylor's Library-TC
641.853 GRE 2013 (Browse shelf) 1 Available GENxx,GENxx,02,CL 5000151338
Reserve Collection Taylor's Library-TU
641.853 GRE 2013 (Browse shelf) 1 Available SCAFS,30003,03,RM 5000143127

Artistic Skills

Main Collection Taylor's Library-TU
641.853 GRE 2013 (Browse shelf) 1 Available SCAFS,30042,03,CL|SCAFS,30003,03,RM 5000143292

Includes bibliographical references (p. 524) and index.

Food & drink