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El arte del pastelero: azúcar y pastillaje de Ewald Notter (2012)-
USD52,50
Aproximadamente47,11 EUR
o Mejor oferta
Estado:
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
Envío:
USD6,88 (aprox. 6,17 EUR) USPS Media MailTM.
Ubicado en: Culver City, California, Estados Unidos
Entrega:
Entrega prevista entre el vie. 27 sep. y el mié. 2 oct. a 43230
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N.º de artículo de eBay:115737593512
Características del artículo
- Estado
- Subject
- Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Methods / Baking
- ISBN
- 9780470398920
- Subject Area
- Cooking
- Publication Name
- Art of the Confectioner : Sugarwork and Pastillage
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 11.1 in
- Publication Year
- 2012
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.1 in
- Item Weight
- 45.7 Oz
- Item Width
- 8.8 in
- Number of Pages
- 368 Pages
Acerca de este producto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470398922
ISBN-13
9780470398920
eBay Product ID (ePID)
110858062
Product Key Features
Number of Pages
368 Pages
Publication Name
Art of the Confectioner : Sugarwork and Pastillage
Language
English
Subject
Courses & Dishes / Confectionery, Courses & Dishes / Cakes, Methods / Baking
Publication Year
2012
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
45.7 Oz
Item Length
11.1 in
Item Width
8.8 in
Additional Product Features
Intended Audience
College Audience
LCCN
2011-035307
Dewey Edition
23
TitleLeading
The
Reviews
'For anyone who is considering venturing in to the world of sugar work, this is the book for you! You're sure to learn a lot from this book.' (cake-talk.co.uk, September 2012)
Illustrated
Yes
Dewey Decimal
641.86
Table Of Content
5 Acknowledgments 8 Preface 10 Chapter 1 Introduction 30 Chapter 2 Pastillage 72 Chapter 3 Sugar Casting 104 Chapter 4 Sugar Pulling 152 Chapter 5 Sugar Blowing 242 Chapter 6 New Trends 284 Chapter 7 Competition 314 Appendix: Templates 362 Index
Synopsis
"In this exceptional book, sugar master Ewald Notter shares hissecrets for a vast array of techniques, from pastillage and pulled sugar to advanced showpiece construction. The beauty of this book liesin its detail--Notters instructions are finely tuned, and the book has hundreds of color photos clearly illustrating every technique. The Art of the Confectioner is a must-have for anyone seeking to hone their sugar skills or learn more about the fine art of sugarwork." --Tish Boyle, Editor of Dessert Professional "Here is another masterpiece from Ewald Notter. I have always been inspired by Ewalds sugar creations, and I know this book will inspire tomorrows talent as well. The Art of the Confectioner conveys Ewalds passion, knowledge, and love for the craft of sugarwork, and well represents one of the most beautiful arts in the culinary industry." --Laurent Branlard, Executive Pastry Chef for the Walt Disney World Swan and Dolphin Resort "Whether you are dreaming of your first sugarwork moment or are a seasoned professional, The Art of the Confectioner is indispensable. We all want to take our sugarwork to the next level, and with its integrated recipes and flawless technical methods, this book shows us how. Ewald Notter is the best in the business, and this truly beautiful and completely inspiring work renders all previous sugarwork books obsolete!" --Keegan Gerhard, Owner and Executive Pastry Chef of D Bar Desserts, A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts., A gorgeous professional-level guide to the most challenging form of the confectioners art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium.
LC Classification Number
TX799.N68 2012
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- a***3 (1080)- Votos emitidos por el comprador.Último añoCompra verificadaGreat communication, I have ordered before . I will certainly order again. Her molds extra easy release. Reasonable shipping. Thank youDessert Chocolate Cup Polycarbonate Mold 18 Cups Clear, Used/Very Good Condition (#115457875083)
- n***n (8061)- Votos emitidos por el comprador.Último añoCompra verificadaA delightful transaction with a wonderful customer. Thanks for being great. 5 stars from us!Charlie Trotter's Desserts : [a Cookbook] by Michelle Gayer and Charlie Trotter (#115955586492)
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