Greweling, The Culinary Institute of America (CIA):

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner, 2nd Edition

Student Companion Site

Chapter 7: Noncrystalline Confections

* These links will open a new window

Copyright © 2000-2024 by John Wiley & Sons, Inc., or related companies. All right reserved.  | Privacy Policy