Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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- John Wiley & Sons Inc
- Peter P. Greweling
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Specifications
| Publisher | John Wiley & Sons Inc |
| ISBN 13 | 9780470424414 |
| ISBN 10 | 470424419 |
| Book Description | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner |
| About the Author | Peter P. Greweling is a professor of baking and pastry arts at The Culinary Institute of America and is a Certified Master Baker (CMB) and Certified Hospitality Educator (CHE). Prior to his 20-plus-year teaching career, Chef Greweling worked as a pastry chef at numerous restaurants and hotels in the New York City metropolitan area. A graduate of the New England Culinary Institute, he has further education in confectionery technology from the RCA, IFT, RCI, and Richardson Researches. Chef Greweling has published articles in Manufacturing Confectioner magazine, presented numerous times at the Philadelphia Candy Show, and is the author of Chocolates and Confections at Home with the Culinary Institute of Americaca.Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in Latin cuisines and wine and beverage studies. A network of more than 44,000 alumni has helped the CIA earn its reputation as the world's premier culinary college. The CIA, which also offers courses for professionals and food enthusiasts, as well as consulting services for the foodservice and hospitality industry, has campuses in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore. Read more |
| Language | English |
| Author | Peter P. Greweling |
| Language | English |
| Publication Date | 2012 |
| Number of Pages | 544.0 |
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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