The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

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9780470398845: The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Reseña del editor:

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter

Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques

The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

Biografía del autor:

Ewald Notter is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation's Culinary Team USA.

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Ewald Notter
Editorial: John Wiley and#38; Sons (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
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Descripción John Wiley and#38; Sons, 2011. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780470398845

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Notter, Ewald
Editorial: Wiley (2011)
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Descripción Wiley, 2011. Hardcover. Estado de conservación: New. Nº de ref. de la librería 0470398841

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Ewald Notter
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Descripción John Wiley and#38; Sons, 2011. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780470398845

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Descripción Wiley. Hardcover. Estado de conservación: New. 0470398841 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 13695350

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Descripción John Wiley and Sons Ltd, United Kingdom, 2011. Hardback. Estado de conservación: New. 1. Auflage. 282 x 220 mm. Language: English . Brand New Book. A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier s art for students and professionals alike. Nº de ref. de la librería AAS9780470398845

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Ewald Notter
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Descripción Hardcover. Estado de conservación: New. 1st. 224mm x 285mm x 33mm. Hardcover. A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 416 pages. 2.176. Nº de ref. de la librería 9780470398845

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Ewald Notter
Editorial: John Wiley and Sons Ltd, United Kingdom (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
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Descripción John Wiley and Sons Ltd, United Kingdom, 2011. Hardback. Estado de conservación: New. 1. Auflage. 282 x 220 mm. Language: English . Brand New Book. A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier s art for students and professionals alike. Nº de ref. de la librería AAS9780470398845

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Notter, Ewald
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ISBN 10: 0470398841 ISBN 13: 9780470398845
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Descripción John Wiley & Sons Inc, 2010. Hardcover. Estado de conservación: Brand New. 1st edition. 416 pages. 10.90x8.70x1.60 inches. In Stock. Nº de ref. de la librería z-0470398841

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Ewald Notter
Editorial: John Wiley and Sons Ltd 2011-01-14, Chichester (2011)
ISBN 10: 0470398841 ISBN 13: 9780470398845
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Descripción John Wiley and Sons Ltd 2011-01-14, Chichester, 2011. hardback. Estado de conservación: New. Nº de ref. de la librería 9780470398845

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