Brittles and MoreUnknown - 2002
Explains how to create a variety of liquid, soft, and firm candies such as caramels, nut brittles, dragees, and fondant; and develop useful candy-making techniques and methods.
Publisher: Hyde Park, NY : Culinary Institute of America, c2002
Characteristics: 1 videodisc (21 min.) : sd., col. ; 4 3/4 in. (DVD)