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Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley and Sons, c2007.Description: x, 388 p. : col. ill. ; 29 cmISBN:
  • 9780470424414
  • 9780764588440
Subject(s):
Contents:
Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers.
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Holdings
Item type Current library Home library Collection Shelving location Call number Copy number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Kota UMK Kampus Kota FKP Kampus Kota Open Shelf TX791 .G786 2013 (Browse shelf(Opens below)) Available 10340635
References References UMK Kampus Kota UMK Kampus Kota DEFAULT Kampus Kota Reference TX791 .G786 2013 REF (Browse shelf(Opens below)) Not for loan 10336853
References References UMK Kampus Kota UMK Kampus Kota DEFAULT Kampus Kota Reference TX791 .G786 2007 (Browse shelf(Opens below)) Not for loan 10053164
References References UMK Kampus Kota UMK Kampus Kota DEFAULT Kampus Kota Reference TX791 .G786 2007 (Browse shelf(Opens below)) 1 Not for loan 10018084

Includes bibliographical references (p. 382) and index

Confectionary ingredients -- Cacao and chocolate -- Packaging and storage -- Fundamental techniques -- Cream ganache -- Butter ganache -- Non-crystalline confections -- Crystalline confections -- Jellies -- Aerated confections -- Nut centers.

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