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Chocolates & Confections, 2e 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, Chocolates & Confections 2e offers the tools and techniques for professional mastery.
Author Biography
Peter P. Greweling is a professor of baking and pastryarts at The Culinary Institute of America and is a Certified MasterBaker (CMB) and Certified Hospitality Educator (CHE). Prior to his20-plus-year teaching career, Chef Greweling worked as a pastrychef at numerous restaurants and hotels in the New York Citymetropolitan area. A graduate of the New England CulinaryInstitute, he has further education in confectionery technologyfrom the RCA, IFT, RCI, and Richardson Researches. Chef Grewelinghas published articles in Manufacturing Confectionermagazine, presented numerous times at the Philadelphia Candy Show,and is the author of Chocolates and Confections at Home with theCulinary Institute of Americaca. Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor’s andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in Latin cuisines and wine andbeverage studies. A network of more than 44,000 alumni has helpedthe CIA earn its reputation as the world’s premier culinarycollege. The CIA, which also offers courses for professionals andfood enthusiasts, as well as consulting services for thefoodservice and hospitality industry, has campuses in Hyde Park,New York; St. Helena, California; San Antonio, Texas; andSingapore.
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