Chocolates and confections : at home with the Culinary Institute of America /
Saved in:
| Main Author: | |
|---|---|
| Corporate Author: | |
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J. :
John Wiley & Sons,
2010.
|
| Subjects: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
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
- Glossary
- Resources
- Index.