{"product_id":"9781394356065","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 \/ Methods \/ Baking\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eThe leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eChocolates and Confections, Third Edition\u003c\/i\u003e, provides a comprehensive guide to creating world-class confections, explaining the components, theory, methods, and formulas required for crafting a wide array of sweets. This book includes more than 200 formulas and 250 vibrant full-color photos showcasing ingredients, step-by-step processes, and the final products. \u003c\/p\u003e\n\u003cp\u003eFrom sugar confections such as hard candies, brittles, toffee, caramels, fondants, fudges, and taffy to ganache confections using butter ganache and cream ganache, and classics such as jellies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, \u003ci\u003eChocolates and Confections, Third Edition \u003c\/i\u003eoffers tools, insights, and techniques for professional mastery of the craft. \u003c\/p\u003e\n\u003cp\u003eAuthored by Peter Greweling, a veteran instructor at the Culinary Institute of America, this revised and updated edition: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCovers confectionery ingredients and equipment, fundamental techniques, confectionery work areas, and packaging and storage\u003c\/li\u003e\n\u003cli\u003eIncludes helpful charts that pinpoint common candy-making pitfalls – and how to avoid them \u003c\/li\u003e\n\u003cli\u003eKeeps related science approachable and batches small, for appeal to serious confectionery nerds as well as professionals or students\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe new edition of \u003ci\u003eChocolates and Confections\u003c\/i\u003e delivers a unique combination of clear explanations of confectionery science, beautiful artisan techniques, and dependable formulas for confectioners, students in confectionery courses, or anyone who makes chocolates in their restaurant, hotel, or candy shop.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e  \u003cp\u003e\u003cb\u003ePETER P. GREWELING\u003c\/b\u003e has taught in The School of Baking \u0026amp; Pastry at the Culinary Institute of America in Hyde Park, NY for over 34 years. In 2000, he created the CIA \u003ci\u003eChocolate and Confectionery Technology \u0026amp; Techniques \u003c\/i\u003e class, which he teaches. Through publication of his books and numerous articles in \u003ci\u003eManufacturing Confectioner\u003c\/i\u003e and \u003ci\u003ePastry Arts\u003c\/i\u003e magazines, he is recognized as a renowned authority in the field of artisan confections and confectionery technology. Chef Greweling is a Certified Master Baker, and a 2022 inductee into the NCSA Candy Hall of Fame for his lifetime of contribution to the candy industry. \u003c\/p\u003e\n\u003cp\u003eFounded in 1946, the \u003cb\u003eCulinary Institute of America\u003c\/b\u003e is dedicated to developing leaders in food, beverage, and hospitality. The independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degrees with majors in culinary arts, baking \u0026amp; pastry arts, food business management, hospitality management, culinary science, and applied food studies; and master’s degrees in culinary arts, culinary therapeutics, food business, sustainable food systems, and wine and beverage management. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services are a valuable resource to industry professionals, and its worldwide network of nearly 60,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, 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\u003e27 April 2026\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\u003e9781394356065\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\u003e576\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e70.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44775294828684,"sku":"9781394356065","price":84.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781394356065_f6297da5-8f9e-4d53-9de3-73b5122bd328.jpg?v=1780172629","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781394356065","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}