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Chocolates and Confections

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

By
Peter P. Greweling
Peter P. Greweling,
The Culinary Institute of America
The Culinary Institute of America
2007

List

34 books

Baking

fugixi
Marcus
How Baking Works
The Elements of Dessert
Bake Smart: Sweets and Secrets from My Oven to Yours
More Than Cake: 100 Baking Recipes Built for Pleasure and Community
Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More
French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
Advanced Bread and Pastry