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top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Alexander, R. J. Sweeteners: Nutritive. St. Paul, Minn.: Eagan Press, 1998.
Almond, Steve. Candyfreak: A Journey Through the Chocolate Underbelly of America. Chapel Hill, N.C.: Algonquin Books, 2004.
Beckett, S. T., ed. Industrial Chocolate Manufacture and Use. Oxford, UK: Blackwell Science Limited, 1999.
Beckett, Stephen T. The Science of Chocolate. Cambridge, UK: Royal Science of Chemistry Publishing, 2000.
Chandan, Ramesh C. Dairy-Based Ingredients. St. Paul, Minn.: Eagan Press, 1997.
Edwards, W. P. The Science of Sugar Confectionery. Cambridge, UK: Royal Science of Chemistry Publishing, 2000.

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