Bibliograph

Chocolates and confections, at home with the Culinary Institute of America, Peter P. Greweling

Type

Label

Chocolates and confections, at home with the Culinary Institute of America, Peter P. Greweling

Language

eng

Bibliography note

"Resources": p. 289

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Chocolates and confections

Nature of contents

bibliography

Oclc number

263498400

Responsibility statement

Peter P. Greweling

Sub title

at home with the Culinary Institute of America

Table Of Contents

Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Toffees, brittles, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors

Classification