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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces (Anglais) Relié – 14 janvier 2011


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Présentation de l'éditeur

A must–have guide to chocolate making and chocolate showpiecedesign, from renowned confectionery expert Ewald Notter

Covering the full spectrum of chocolate work–from thefundamentals of chocolate making to instruction on advancedshowpiece design and assembly–The Art of the Chocolatier isthe most complete and comprehensive guide to chocolate–making onthe market. The book covers basic information on ingredients,equipment, and common techniques in the pastry kitchen, while alsooffering clear, step–by–step instructions on creating small candiesand large–scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolateand confectionery courses, as well as working professionals andeven serious home confectioners who want to improve their skills inadvanced chocolate work.

  • Illustrated step–by–step instructions cover all the essentialsof chocolate–making, from tempering and creating ganache andgianduja to using molds, transfer sheets, and more
  • An entire chapter devoted to Creating a Competition Piececovers the ins and outs of confectionery competition, frompreparing for the event and developing a concept to designing andbuilding a winning chocolate showpiece
  • Beautiful full–color photos throughout provide inspiration forchocolate décor and showpiece design, while clear how–tophotos illustrate key techniques

The Art of the Chocolatier provides expert–level coverageof every aspect of the chocolatier′s art for students andprofessionals alike.

Quatrième de couverture

"Ewald Notter is a master of chocolate work and this book is aclear, complete guide to the art of the chocolatier. His passion,artistry, and creativity shine through in his work, which is aninspiration for pastry chefs. His clear and precise instructionsmake even advanced techniques easy to understand." JacquesTorres, Meilleur Ouvrier de France Owner and Founder, JacquesTorres Chocolate

"When I first got into the world of chocolate and sugar, thename Ewald Notter was synonymous with the best in the world.Twenty–six years later that still hasn′t changed. Ewald is blessedwith an artistic vision and attention to detail that place him inan elite category of professionals, and his ability to convey thoseskills to others is the icing on the cake." MichaelSchneider, Founder and Creator of the National and World PastryTeam Championships

"A fantastic book every chef and aspiring chef should havea copy and keep it close. Thank you, Ewald, for generously sharingyour knowledge, perfection, and artistic talent!" RolandMesnier, Former White House Pastry Chef



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Couverture | Copyright | Table des matières | Extrait | Quatrième de couverture
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Amazon.com: 41 commentaires
26 internautes sur 26 ont trouvé ce commentaire utile 
Superb book long on creativity 17 novembre 2011
Par Reader from New England - Publié sur Amazon.com
Format: Relié Achat vérifié
I rank this excellent book as equal but different from Greweling's splendid tome on "Chocolate and Confections". The two complement each other very well. The Classic Confections component of this book has many great recipes for truffles, dipped and molded chocolates, with a great deal of special attention given to decoration by using many colored cocoa butter techniques. After learning the basics from Greweling and Schotts (whose splendid little book on "Making Artisan Chocolates" is a necessary addition to any aspiring chocolatier's collection) I was keen on learning more about the magic of coloring chocolates.
While the Greweling book is more focused on the science and theory, this one adds greatly to one's repertoire by broadening the range of flavors and decoration experimentation.
I found the showpiece component interesting, and imagine it would be a fantastic primer for someone interested in entering chocolate competitions.
The text is clear, well organized with superb pictures.
The three books mentioned above are totally sufficient as a good chocolate library. I found the Recchiutti "Chocolate Obsession" and Pierre Herme books to be far less useful.
32 internautes sur 36 ont trouvé ce commentaire utile 
A beautiful book, but thin on useful info for beginners 1 avril 2011
Par seedless grape - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a beautiful book that provides lots of inspiration. The recipes go from basic to complicated, starting with simple chocolates formed in molds, progressing to truffles, then culminating in show-stopping architectural creations that look less like chocolate and more like small-scale sculptures. There are lots of pictures and fairly detailed instructions for each project.

I can only give 4 stars, though, because I found the book oddly lacking in the information that would be useful for beginners who are just starting to make their own chocolates. The book lists and explains all the tools that a chocolatier uses, for example, but I would have appreciated some information identifying the "starter" tools that a beginner really needs to have. (E.g.: You DO need candy molds. You DON'T need a guitar cutter. You DO need a spatula. You DON'T need a marble slab.) The book also provides very little information about the fundamental ingredient, chocolate (or more specifically, couverture). There is a paragraph explaining what couverture is, and telling you to use it, but there is precious little information about how different formulations and different percentages/ratios of cocoa butter and cocoa solids affect the finished product. With well over 700,000 Google hits for the word "couverture," moreover, a list of recommended suppliers or brands would have been useful.

I've enjoyed the book and have started making my own chocolates, which have turned out pretty well, but just a couple more pages in the first two chapters (before the book dives into the recipes) would have been very useful.
9 internautes sur 10 ont trouvé ce commentaire utile 
Chefwife (dot) com's review of this fabulous book 12 février 2011
Par Jane Smith - Publié sur Amazon.com
Format: Relié
The Art of the Chocolatier by Ewald Notter, $65.00, Hardcover (Wiley)

First and foremost, this book is absolute gorgeous. The cover is elegant and simple. This is perfect for any coffee table. The page quality is amazing and the photography is topnotch. It is obvious that the publishers skimped on nothing when it came down to producing.

The book is divided into numerous parts
-Information regarding the basics of chocolate and ingredients used in the process of chocolate making.
-Essential Equipment needed to start your chocolate making journey.
-Basic techniques
-And then we move on to the recipes and instructions for producing your own pieces, from simple ganache to chocolate flowers and assembling three-dimensional figures.

As for the reading, it is fairly easy to follow. If you happen to jump straight in, you may run into terms that the average reader wouldn't be aware of. Lucky for us lameO's, the information in the beginning of the book starts from scratch. There are airbrushing techniques, and decorating techniques that are scary, to say the least. But the layout of the instructions is so easy to follow. Plus there are numerous photos for almost every recipe that help anyone make these.

And last but not least, lets be sure to give credit where credit is due: Joe Brooks and Luc Schaeffer did a fantastic job with the photography for this book. You don't go even one page without another gorgeous photo. It probably helps that Notter's creations are so visually appealing to start with.
7 internautes sur 8 ont trouvé ce commentaire utile 
this is all you need 28 janvier 2012
Par misstukwila - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is really all you need if you love to work with chocolate. A simple guide to putting these wonderful chocolates together. This is a must for a chocolate lover and for working with chocolates.
3 internautes sur 3 ont trouvé ce commentaire utile 
Bentley 12 juillet 2012
Par norma - Publié sur Amazon.com
Format: Relié Achat vérifié
Once again Chef. Notter did a exceptional work , pictures and recipes are easy to follow. Information is very interesting and right ti the point. I try the receives and my final product was just like the one in the book, great ideas!
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