Chocolate & Confections At Home

by Peter P. Greweling, from the Culinary Institute of America

Expert advice, user-friendly recipes, full-page photos, straight-forward format, and basic equipment needs - the perfect book for the home-based chocolatier/confectioner. Hardcover, 298 pages. $34.95

For each type of confection, Chef Greweling provides detailed descriptions; crystal-clear, illustratedinstructions; storage tips; and troubleshooting information to help readers identify and address common problems.

Photos:

Table of Contents

Rock Candy

Cocomels: caramel and coconut bars

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