{"product_id":"9780470424414","title":"Chocolates and Confections Formula, Theory, and Technique for the Artisan Confectioner","description":"\u003ch1\u003eChocolates and Confections\u003c\/h1\u003e\u003ch2\u003eFormula, Theory, and Technique for the Artisan Confectioner\u003c\/h2\u003e\u003ch3\u003ePeter P. Greweling | The Culinary Institute of America (CIA)\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Courses \u0026amp; Dishes \/ Confectionery\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\u003cp\u003e\u003ci\u003eChocolates \u0026amp; Confections, 2e\u003c\/i\u003e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.  It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.  From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, \u003ci\u003eChocolates \u0026amp; Confections 2e\u003c\/i\u003e offers the tools and techniques for professional mastery.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003ePeter P. Greweling\u003c\/b\u003e is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in \u003ci\u003eManufacturing Confectioner\u003c\/i\u003e magazine, presented numerous times at the Philadelphia Candy Show, and is the author of \u003ci\u003eChocolates and Confections at Home with the Culinary Institute of Americaca\u003c\/i\u003e.\u003c\/p\u003e \u003cp\u003eFounded in 1946, \u003cb\u003eThe Culinary Institute of America\u003c\/b\u003e is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e06 November 2012\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780470424414\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e544\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e68.8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44310333751436,"sku":"9780470424414","price":63.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780470424414_da68f97a-359e-4390-9627-b056afe77f0e.jpg?v=1780191416","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780470424414","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}