Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9780470424414
- 0470424419
- 641.153 GRE 23
Item type | Current library | Call number | Status | Date due | Barcode | |
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Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.153 GRE (Browse shelf(Opens below)) | Available | 224872 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 641.153 GRE (Browse shelf(Opens below)) | Available | 224871 |
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641.1024642 BRO Applied science for food studies / | 641.1024642 BRO Applied science for food studies / | 641.1024642 BRO Applied science for food studies / | 641.153 GRE Chocolates and confections : formula, theory, and technique for the artisan confectioner / | 641.153 GRE Chocolates and confections : formula, theory, and technique for the artisan confectioner / | 641.2 SCO The drinks industry in Ireland. | 641.21 GRE A caterer's guide to drinks / |
Includes bibliographical references (page 504) and index.
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.
Provides detailed explanations of the chocolate and candy making processes, discussing equipment, ingredients, techniques, and pitfalls, while providing recipes for such treats as truffles, caramels, ganaches, gummies, and nougats.