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 [author.]
.
Contributor(s): Fink, Ben [photographer.] | Culinary Institute of America.
Publisher: New York : John Wiley & Sons, [2013]Edition: Second edition.Description: 1 online resource (ix, 534 pages) : colour illustrations.Content type: rdacontent Media type: computer Carrier type: rdacarrierISBN: 9781118764671.Subject(s): Chocolate candy | ConfectioneryAdditional physical formats: Print version:: No titleDDC classification: 664/.153 Online resources: An electronic book accessible through the World Wide Web; click to view
| Item type | Current location | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library - Perpetual(TU) | 664/.153 (Browse shelf) | e-book | TCIxx,30003,03,RM,PPT |
Includes bibliographical references (page 504) and index.