An edition of Chocolates and confections
(2012)
Chocolates and confections
formula, theory, and technique for the artisan confectioner
2nd ed.
by Peter P. Greweling
- 6 Want to read
Share
×Close
This work doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Subjects
Confectionery, Chocolate candy, Chocolate| Edition | Availability |
|---|---|
1
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
2013, Wiley & Sons, Incorporated, John
in English
1118810007 9781118810002
|
zzzz
|
|
2
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
2013, Wiley & Sons, Incorporated, John
in English
1118764862 9781118764862
|
zzzz
|
3
Chocolates and confections: formula, theory, and technique for the artisan confectioner
2012, John Wiley & Sons, Wiley
in English
- 2nd ed.
0470424419 9780470424414
|
aaaa
|
Book Details
Table of Contents
Confectionery ingredients and equipment
Cacao and chocolate
Packaging and storage
Fundamental techniques
Cream ganache
Butter ganache
Noncrystalline confections
Crystalline confections
Jellies
Aerated confections
Nut centers
Candy bars.
Edition Notes
Includes index.
Classifications
The Physical Object
Edition Identifiers
Work Identifiers
Community Reviews (0)
Lists