MARC状态：订购 文献类型：西文图书 浏览次数：6
- 题名/责任者:
- Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].
- 版本说明:
- 2nd edition.
- 出版发行项:
- New York : John Wiley & Sons, 2013.
- ISBN:
- 9780470424414
- ISBN:
- 0470424419
- 载体形态项:
- ix, 534 pages : color illustrations ; 29 cm
- 个人责任者:
- Greweling, Peter P., author.
- 附加个人名称:
- Fink, Ben, author.
- 附加团体名称:
- Culinary Institute of America.
- 论题主题:
- Chocolate candy.
- 论题主题:
- Confectionery.
- 中图法分类号:
- TS249.5
- 书目附注:
- Includes bibliographical references (page 504) and index.
- 内容附注:
- 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.
- 摘要附注:
- 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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