Where to Start with Peter Greweling
Peter P. Greweling is a Certified Master Baker, Certified Hospitality Educator, and professor of baking and pastry arts at the Culinary Institute of America. His work on chocolate and confectionery is considered the definitive reference in the field, blending rigorous food science with practical technique. When his first book won the IACP Award in 2008, it became the standard textbook for aspiring professional chocolatiers worldwide.
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Chocolates and Confections
Peter P. Greweling · 544 pages · 2012 · Challenging
Themes: confectionery, tempering, ganache, professional technique, chocolate science
The IACP Award-winning textbook that trains professional chocolatiers and confectioners, now in its expanded second edition. Greweling covers the complete theory and technique of artisan confectionery with scientific rigor and 250 full-color instructional photographs.
Why Start Here
This is Greweling’s defining work, and it remains the most comprehensive reference on chocolate and confectionery available. It covers every category of confection: cream ganache, butter ganache, noncrystalline sugar confections, crystalline sugar confections, jellies, aerated confections, nut centers, and layered candy bars. The approach is formula-based, meaning you learn the underlying principles and can adapt or create your own confections.
What to Expect
A 544-page hardcover that serves as both textbook and reference manual. This is not a casual weekend baking book. The writing is precise and assumes a willingness to engage with food science. The photography is instructional, showing exact stages of each technique. Best suited for the dedicated maker who wants professional-level understanding of how chocolate and confections work.