The Art of the Chocolatier: From Classic Confections to Sensational Showpieces (Anglais) Relié – 14 janvier 2011
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Description du produit
Présentation de l'éditeur
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 décor 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.
Quatrième de couverture
"Ewald Notter is a master of chocolate work and this book is a clear, complete guide to the art of the chocolatier. His passion, artistry, and creativity shine through in his work, which is an inspiration for pastry chefs. His clear and precise instructions make even advanced techniques easy to understand." Jacques Torres, Meilleur Ouvrier de France Owner and Founder, Jacques Torres Chocolate
"When I first got into the world of chocolate and sugar, the name Ewald Notter was synonymous with the best in the world. Twenty–six years later that still hasn′t changed. Ewald is blessed with an artistic vision and attention to detail that place him in an elite category of professionals, and his ability to convey those skills to others is the icing on the cake." Michael Schneider, Founder and Creator of the National and World Pastry Team Championships
"A fantastic book every chef and aspiring chef should have a copy and keep it close. Thank you, Ewald, for generously sharing your knowledge, perfection, and artistic talent!" Roland Mesnier, Former White House Pastry Chef
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Commentaires client les plus utiles sur Amazon.com
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.
Same review goes for Making artisan chocolates and Chocolates and Confections: Formula, Theory, and Technique for the Artisan
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