This hardcover textbook titled "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" is a must-have for anyone interested in the art of confectionery. With 544 pages of detailed information, this book covers everything from the history of chocolates and confections to the latest techniques used by professionals in the industry.

The authors, Peter P. Greweling and The Culinary Institute of America (CIA), have done an excellent job of explaining the complex processes involved in making chocolates and confections. This book is written in English and published by Wiley & Sons, Incorporated, John. It measures 11in x 8.9in x 1.5in and weighs 69.7 oz. This textbook is ideal for students and professionals in the confectionery industry.