Greweling, Peter P. <br/><br/>
Chocolates and confections at home with the Culinary Institute of America / 
Peter P. Greweling. 
 - Hoboken, N.J. :  John Wiley,  2010. 
 - 298 p. :  col. ill. ;  26 cm. 
<br/><br/> Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780470189573 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chocolate candy.<br/>Confectionery.
<br/><br/><label>Dewey Class. No.: </label>641.853  / GRE 2010