Chocolates and confections at home with the Culinary Institute of America / Peter P. Greweling.
By: Greweling, Peter P
.
Contributor(s): Culinary Institute of America.
Publisher: Hoboken, N.J. : John Wiley, 2010Description: 298 p. : col. ill. ; 26 cm.ISBN: 9780470189573 (hbk.).Subject(s): Chocolate candy | ConfectioneryDDC classification: 641.853
Contents:
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Toffees, brittles, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors -- Resources.
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| 641.852 SCH 2012 Preserving through the year / | 641.852 STE Jams and preserves / | 641.853 BLO Truffles, candies, and confections : | 641.853 GRE 2010 Chocolates and confections at home with the Culinary Institute of America / | 641.853 GRE 2013 Chocolates and confections : | 641.853 GRE 2013 Chocolates and confections : | 641.853 PTA 2010 The home-made sweet shop : |
Includes index.
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Toffees, brittles, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors -- Resources.