Chapter 1: Confectionery Ingredients and Equipment Chapter 2: Cacao and Chocolate Chapter 3: Packaging and Storage Chapter 4: Fundamental Techniques Chapter 5: Cream Ganache Chapter 6: Butter Ganache Chapter 7: Noncrystalline Confections Chapter 8: Crystalline Confections Chapter 9: Jellies Chapter 10: Aerated Confections Chapter 11: Nut Centers Chapter 12: Candy Bars Appendix A: Sugar Densities Appendix B: Confectionery Work Areas
Peter P. Greweling is a professor of baking and pastryarts at The Culinary Institute of America and is a Certified MasterBaker (CMB) and Certified Hospitality Educator (CHE). Prior to his20-plus-year teaching career, Chef Greweling worked as a pastrychef at numerous restaurants and hotels in the New York Citymetropolitan area. A graduate of the New England CulinaryInstitute, he has further education in confectionery technologyfrom the RCA, IFT, RCI, and Richardson Researches. Chef Grewelinghas published articles in Manufacturing Confectionermagazine, presented numerous times at the Philadelphia Candy Show,and is the author of Chocolates and Confections at Home with theCulinary Institute of Americaca. Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts, aswell as certificate programs in Latin cuisines and wine andbeverage studies. A network of more than 44,000 alumni has helpedthe CIA earn its reputation as the world's premier culinarycollege. The CIA, which also offers courses for professionals andfood enthusiasts, as well as consulting services for thefoodservice and hospitality industry, has campuses in Hyde Park,New York; St. Helena, California; San Antonio, Texas; andSingapore.