Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover) (ISBN-13: 9781394356065)

Peter 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 the world's premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master's, bachelor's, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore