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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: Contributor(s): Material type: TextTextPublication details: New York : John Wiley & Sons, ©2013.Edition: 2nd edDescription: ix, 534 pages : color illustrations ; 29 cmContent type:
Media type:
Carrier type:
ISBN:
  • 9780470424414
  • 0470424419
Subject(s): Genre/Form: DDC classification:
  • 641.153 GRE 23
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.
Summary: 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.
Holdings
Item type Current library Call number Status Date due Barcode
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

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.

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