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• 000 02020cam a2200397 i 4500

• 001 0000852280

• 005 20251114044840.0

• 008 091007s2013 nyua b 001 0 eng

• 010 __ |a 2009041248

• 020 __ |a 9780470424414 |q (hardback)

• 020 __ |a 0470424419 |q (hardback)

• 035 __ |a (OCoLC)455871439 |z (OCoLC)815747463 |z (OCoLC)820133622 |z (OCoLC)1082976078

• 035 __ |z (OCoLC)815747463 |z (OCoLC)820133622 |z (OCoLC)1082976078

• 035 __ |a (OCoLC)ocn455871439

• 040 __ |a DLC |b eng |c DLC |e rda |d BDX |d OCLCO |d UKMGB |d YDXCP |d BKX |d VP@ |d ORX |d OCLCF |d OCLCQ |d UUC |d SFR |d OCLCQ |d NTG |d SOM |d OCLCO |d OCL |d OCLCO |d OCLCL |d IG# |d OCLCL |d OCLCO |d OCLCL

• 042 __ |a pcc

• 049 __ |a UIUU

• 050 00 |a TX791 |b .G786 2013

• 082 00 |a 664/.153 |2 22

• 082 04 |a 641.3374 |2 23

• 093 __ |a TS249.5 |2 5

• 100 1_ |a Greweling, Peter P., |e author.

• 245 10 |a Chocolates and confections : |b formula, theory, and technique for the artisan confectioner / |c Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].

• 250 __ |a 2nd edition.

• 260 __ |a New York : |b John Wiley & Sons, |c 2013.

• 300 __ |a ix, 534 pages : |b color illustrations ; |c 29 cm

• 336 __ |a text |b txt |2 rdacontent

• 337 __ |a unmediated |b n |2 rdamedia

• 338 __ |a volume |b nc |2 rdacarrier

• 504 __ |a Includes bibliographical references (page 504) and index.

• 505 0_ |a 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.

• 520 __ |a 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.

• 650 _0 |a Chocolate candy.

• 650 _0 |a Confectionery.

• 700 1_ |a Fink, Ben, |e author.

• 710 2_ |a Culinary Institute of America.