---
title: "Peter P. Greweling og The Culinary Institute Of America (CIA) Chocolates and Confections"
ean: "9781394356065"
brand: "Peter P. Greweling og The Culinary Institute Of America (CIA)"
category: "Medier > Bøger > Trykte bøger"
price_min: 679
price_max: 679
currency: DKK
vendor_count: 1
in_stock: true
url: https://pricetracker.dk/p/9781394356065/chocolates-and-confections
last_checked: 2026-10-14
---

# Peter P. Greweling og The Culinary Institute Of America (CIA) Chocolates and Confections

EAN 9781394356065 · Mærke: Peter P. Greweling og The Culinary Institute Of America (CIA) · Kategori: Medier > Bøger > Trykte bøger

Sammenlign priser på Peter P. Greweling og The Culinary Institute Of America (CIA) Chocolates and Confections fra 1 forhandler. Billigste pris nu: 679 kr hos Saxo DK. Se aktuelle priser og køb hos den billigste forhandler på https://pricetracker.dk/p/9781394356065/chocolates-and-confections

## Priser
- **Billigste pris nu:** 679 kr hos Saxo DK
- **Prisspænd:** 679 kr – 679 kr på tværs af 1 forhandler

## Forhandlere
| Forhandler | Pris | Levering |
|---|---|---|
| Saxo DK | 679 kr | — |

## Om produktet
Beskrivelse fra forhandleren Saxo DK:

> The leading textbook in chocolate and confectionery courses, revised and updated with new formulas, fresh approaches, and new photos Chocolates and Confections, Third Edition , 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. From 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, Chocolates and Confections, Third Edition offers tools, insights, and techniques for professional mastery of the craft. Authored by Peter Greweling, a veteran instructor at the Culinary Institute of America, this revised and updated edition: Covers confectionery ingredients and equipment, fundamental techniques, confectionery work areas, and packaging and storage Includes helpful charts that pinpoint common candy-making pitfalls – and how to avoid them Keeps related science approachable and batches small, for appeal to serious confectionery nerds as well as professionals or students The new edition of Chocolates and Confections 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.

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Priserne er sidst kontrolleret 2026-10-14.