Inbunden, Engelska, 2026

Chocolates and Confections

Formula, Theory, and Technique for the Artisan Confectioner

Av Peter P. Greweling, The Culinary Institute of America (CIA)

1130 kr

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Beskrivning

The leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos Chocolates and Confections, Third Edition, 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. From 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, Chocolates and Confections, Third Edition offers tools, insights, and techniques for professional mastery of the craft. Authored by Peter Greweling, a veteran instructor at the Culinary Institute of America, this revised and updated edition: Covers confectionery ingredients and equipment, fundamental techniques, confectionery work areas, and packaging and storageIncludes helpful charts that pinpoint common candy-making pitfalls – and how to avoid them Keeps related science approachable and batches small, for appeal to serious confectionery nerds as well as professionals or studentsThe new edition of Chocolates and Confections 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.

Produktinformation

Utgivningsdatum: 2026-04-27
Mått: 224 x 279 x 38 mm
Vikt: 1 996 g
Format: Inbunden
Språk: Engelska
Antal sidor: 576
Upplaga: 3
Förlag: John Wiley & Sons Inc
ISBN: 9781394356065

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PETER P. GREWELING has taught in The School of Baking & Pastry at the Culinary Institute of America in Hyde Park, NY for over 34 years. In 2000, he created the CIA Chocolate and Confectionery Technology & Techniques class, which he teaches. Through publication of his books and numerous articles in Manufacturing Confectioner and Pastry Arts 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. Founded in 1946, the Culinary Institute of America 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 & 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.

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