{"product_id":"chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-9781394356065","title":"Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner","description":"\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Peter P. Greweling,The Culinary Institute of America (Cia)\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/27\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 576\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.36lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.91h x 8.41w x 1.31d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781394356065\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\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\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.\u003cbr\u003e\u003c\/p\u003e","brand":"booksdeli.com","offers":[{"title":"Peter P. Greweling \/ Hardcover \/ English","offer_id":49001571025053,"sku":"9781394356065","price":140.92,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_6a956185-d508-485f-aa18-9f1cea4a9bd8.jpg?v=1791980390","url":"https:\/\/booksdeli.com\/products\/chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-9781394356065","provider":"booksdeli.com","version":"1.0","type":"link"}