Master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery. It is a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery. It offers accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. 388 pages. Hardcover.