Chocolates and Confections, 3rd Edition
Formula, Theory, and Technique for the Artisan Confectioner
$172.43
- Hardcover
576 pages
- Release Date
28 September 2026
Summary
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 pro…
Book Details
| ISBN-13: | 9781394356065 |
|---|---|
| ISBN-10: | 1394356064 |
| Author: | Peter P. Greweling, The Culinary Institute of America |
| Publisher: | John Wiley & Sons Inc |
| Imprint: | John Wiley & Sons Inc |
| Format: | Hardcover |
| Number of Pages: | 576 |
| Edition: | 3rd |
| Release Date: | 28 September 2026 |
| Weight: | 2.00kg |
| Dimensions: | 38mm x 224mm x 279mm |
Peter P. Greweling
PETER P. GREWELING
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.
The Culinary Institute of America
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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