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- 2009041248 contributor B11442512.
- 2009041248 contributor B11442513.
- 2009041248 contributor B11442514.
- 2009041248 created "c2013.".
- 2009041248 date "2013".
- 2009041248 date "c2013.".
- 2009041248 dateCopyrighted "c2013.".
- 2009041248 description "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.".
- 2009041248 description "Includes bibliographical references (p. 504) and index.".
- 2009041248 extent "ix, 534 p. :".
- 2009041248 identifier "9780470424414 (cloth)".
- 2009041248 issued "2013".
- 2009041248 issued "c2013.".
- 2009041248 language "eng".
- 2009041248 publisher "New York : John Wiley & Sons,".
- 2009041248 subject "664/.153 22".
- 2009041248 subject "Chocolate candy.".
- 2009041248 subject "Confectionery.".
- 2009041248 subject "TX791 .G786 2013".
- 2009041248 tableOfContents "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.".
- 2009041248 title "Chocolates and confections : formula, theory, and technique for the artisan confectioner / Peter P. Greweling ; the Culinary Institute of America ; [photographs by Ben Fink].".
- 2009041248 type "text".