{"product_id":"chocolates-and-confections-book-peter-p-greweling-9781394356065","title":"Chocolates and Confections","description":"\u003cp\u003e\u003cb\u003eThe leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eChocolates and Confections, Third Edition\u003c\/i\u003e, 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 processes, and the final products. \u003c\/p\u003e\u003cp\u003eFrom sugar confections such as hard candies, brittles, toffee, caramels, fondants, fudges, and taffy to ganache confections using butter ganache and cream ganache, and classics such as jellies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, \u003ci\u003eChocolates and Confections, Third Edition \u003c\/i\u003eoffers tools, insights, and techniques for professional mastery of the craft. \u003c\/p\u003e\u003cp\u003eAuthored by Peter Greweling, a veteran instructor at the Culinary Institute of America, this revised and updated edition: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCovers confectionery ingredients and equipment, fundamental techniques, confectionery work areas, and packaging and storage\u003c\/li\u003e\n\u003cli\u003eIncludes helpful charts that pinpoint common candy-making pitfalls – and how to avoid them \u003c\/li\u003e\n\u003cli\u003eKeeps related science approachable and batches small, for appeal to serious confectionery nerds as well as professionals or students\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003eThe new edition of \u003ci\u003eChocolates and Confections\u003c\/i\u003e delivers a unique combination of clear explanations of confectionery science, beautiful artisan techniques, and dependable formulas for confectioners, students in confectionery courses, or anyone who makes chocolates in their restaurant, hotel, or candy shop.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":52700923461905,"sku":"NGR9781394356065","price":70.79,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":53654300885265,"sku":"NIN9781394356065","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":54263567384849,"sku":"CIN1394356064VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9781394356065.jpg?v=1775728889","url":"https:\/\/www.worldofbooks.com\/en-gb\/products\/chocolates-and-confections-book-peter-p-greweling-9781394356065","provider":"World of Books ","version":"1.0","type":"link"}