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

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Chocolates and confections

Oclc number

263498400

Responsibility statement

Peter P. Greweling

Series statement

AtHome with the Culinary Institute of America

Sub title

at home with the Culinary Institute of America

Summary

Features over one hundred color photographs, techniques, and recipes of chocolates and confections that can be made at home

Table Of Contents

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

Classification