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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
Browsing Taylor's Library-TC Shelves Close shelf browser
641.815 LUN Baking with Splenda / 641.8153 YAN 2012 Waffles : 641.822 WEL 2012 Mac & cheese, please! : 641.853 GRE 2013 Chocolates and confections : 641.853 LAU 2010 Dylan's candy bar : 641.86 VIJ 2012 Mini sweets / 641.8654 DRA 2012 Whoopie pies /

Includes bibliographical references (p. 524) and index.

Food & drink