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

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4,6 étoiles sur 5 57 commentaires provenant des USA

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Description du produit

Présentation de l'éditeur

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 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 (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.6 étoiles sur 5 57 commentaires
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Very pleasantly surprised! 26 août 2015
Par jyc - Publié sur
Format: Relié Achat vérifié
I was very pleasantly surprised by this book. My main point of comparison is Greweling's "Chocolates and Confections" book. Mind you, they aren't exactly the same, as Notter's book only covers chocolate and not confections, but I'm going to compare Notter's book to Greweling's chocolate section. When I was first looking for a chocolate book, I bought Greweling's book. But I was unsatisfied and found that Notter's book was the one I was looking for as someone who's worked briefly in the pastry arts.

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.
49 internautes sur 52 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Superb book long on creativity 17 novembre 2011
Par Reader from New England - Publié sur
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.
5.0 étoiles sur 5 Incredible Resource 29 juin 2013
Par paint&paint - Publié sur
Format: Relié Achat vérifié
If you want to know about chocolate, this is the book. Not only is it a physically beautiful book that you open with awe, it's also one of the best books on the subject. From the history of chocolate to the making of chocolate sculptures, this large book has it all. It is well-organized with beautiful photographs, recipes, and instructions. Even if you don't make chocolates, it's a book to keep on your coffee table for all to browse. Mine, however, is going to be well-used! Now, to figure out how to keep the chocolate stains off of it.
5.0 étoiles sur 5 Chocolate making 10 mars 2014
Par Rose-Marie Naslund - Publié sur
Format: Relié Achat vérifié
If you are interested in making chocolates yourself these books are very good. Give you lots of tips and tricks how to make them in the best way. New type of flavours put together that you haven't tried before.

Same review goes for Making artisan chocolates and Chocolates and Confections: Formula, Theory, and Technique for the Artisan
5.0 étoiles sur 5 This book is awesome! 30 décembre 2012
Par Izzybear1 - Publié sur
Format: Relié Achat vérifié
I've been wanting this book for so long and I finally got it. I absolutely love it! It's very informative and has lots of good tips.
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