Chocolates and confections : at home with the Culinary Institute of America
(2010)
Nonfiction
Book
Call Numbers:
641.853/GREWELING,P
Availability
Details
PUBLISHED
Hoboken, N.J. : John Wiley & Sons, [2010]
©2010
©2010
DESCRIPTION
298 pages : color illustrations ; 26 cm
ISBN/ISSN
9780470189573 (cloth), 0470189576 (cloth)
LANGUAGE
English
NOTES
Includes index
Equipment and ingredients -- Chocolate, chocolate, chocolate! -- Master techniques -- Truffles and chocolates -- Brittles, toffees, and taffies -- Fudge, fondant, and pralines -- Marshmallow, nougat, and jellies -- Nuts! -- Chocolate molds and cups -- Layers of flavors -- Glossary -- Resources -- Index