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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 | Culinary Institute of America.

Edition: 2nd ed.Publisher: Hoboken, NJ : John Wiley, c2013Availability: Items available for loan: Taylor's Library-TC [Call number: 641.853 GRE 2013] (1), Taylor's Library-TU [Call number: 641.853 GRE 2013] (2).
Making artisan chocolates : flavor-infused chocolates, truffles, and confections / Andrew Garrison Shotts ; photography by Madeline Polss ; foreword by Nick Malgieri.

by Shotts, Andrew Garrison.

Publisher: Gloucester, Mass. : Quarry Books, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.853 SHO] (1).
Chocolates and confections : formula, theory, and techniques for the artisan confectioner / The Culinary Institute of America, Peter Greweling.

by Greweling, Peter | Culinary Institute of America.

Publisher: Hoboken, NJ : Wiley, c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.3374 GRE 2007 | 641.3374 GRE] (2). Checked out (1).