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 en ligne
Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)
Notter's book is more concise, and in a good way (at least to me!). Greweling is very detailed and a little too textbook like. I preferred Notter because he was able to get to the practical point without taking up 5 pages. In some cases, the technical details can help you troubleshoot, but I think that Notter still provides the meat and bones to let you do this.
As for technique, I find that Notter wins hands down. He has extremely useful tips that I haven't read anywhere else--tips for working cleanly, common problems, etc. There are also much more detailed instructions and guidelines to using cocoa butter and making other decorations than in Notter's book.
Finally, the recipes. For whatever reason, I just plain didn't find many of the recipes in Greweling's book very appealing. There were maybe one or two recipes that I wanted to try. On the other hand, there were several in Notter's book that I immediately bookmarked. I guess it's just my taste profile. I tried a few of Greweling's recipes and found them just so-so.
The chocolate showpiece section is also very useful and well laid-out though it wasn't really a reason I bought the book.
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