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The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
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N.º de artículo de eBay:285318254510
Última actualización el 23 sep 2024 14:03:32 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Book Title
- The Art of the Chocolatier: From Classic Confections to Sensation
- Publication Date
- 2011-01-18
- Pages
- 416
- ISBN
- 9780470398845
- Subject Area
- Cooking
- Publication Name
- Art of the Chocolatier : from Classic Confections to Sensational Showpieces
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 10.9 in
- Subject
- Courses & Dishes / Confectionery, Specific Ingredients / Chocolate, Methods / Baking
- Publication Year
- 2011
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.2 in
- Item Weight
- 52.9 Oz
- Item Width
- 8.5 in
- Number of Pages
- 416 Pages
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Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470398841
ISBN-13
9780470398845
eBay Product ID (ePID)
93007560
Product Key Features
Number of Pages
416 Pages
Language
English
Publication Name
Art of the Chocolatier : from Classic Confections to Sensational Showpieces
Publication Year
2011
Subject
Courses & Dishes / Confectionery, Specific Ingredients / Chocolate, Methods / Baking
Type
Textbook
Subject Area
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
52.9 Oz
Item Length
10.9 in
Item Width
8.5 in
Additional Product Features
Intended Audience
College Audience
LCCN
2010-001901
Dewey Edition
22
TitleLeading
The
Illustrated
Yes
Dewey Decimal
641.3/374
Table Of Content
Acknowledgments v Preface 1 Part 1: Introduction To Chocolate 3 Chapter 1 Chocolate and Other Ingredients 5 Chapter 2 Essential Equipment 27 Chapter 3 Composition and Basic Techniques 39 Part 2: Making Chocolates and Other Confections 59 Chapter 4 Simple Chocolate Methods and Recipes 61 Chapter 5 Gianduja, Caramelized Gianduja, and Marzipan 91 Chapter 6 Ganache 107 Chapter 7 Decorating Techniques 125 Chapter 8 Chocolate Praline Recipes 143 Chapter 9 Sugar-Crusted Alcohol Pralines 217 Part 3: Creating Chocolate Showpieces 225 Chapter 10 Chocolate Bases and Tubes 227 Chapter 11 Chocolate Décor 241 Chapter 12 Modeling Chocolate 275 Chapter 13 Chocolate Flowers 287 Chapter 14 Painting, Piping, and Assembling Three-Dimensional Figures 311 Chapter 15 Creating a Competition Piece 327 Appendix: Templates 350 Index 390
Synopsis
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 d cor 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., This inspiring book features a striking, modern design and includes hundreds of full-page colour photos of breathtaking chocolate showpieces, as well as instructional step-by-step pictures of every key technique., Becoming a successful chocolatier requires artistry and an eye for design, as well as a strong foundation in the practical skills of the pastry kitchen. In The Art of the Chocolatier , expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and creating transfer sheets. In Part Three, Notter teaches all the essential techniques for creating beautiful large-scale chocolate pieces, including making support bases and tubes, working with modeling chocolate, painting, piping, creating chocolate flowers, and more. And the final chapter explains how readers can draw on all the skills learned throughout the book to successfully create award-winning chocolate showpieces. From working with shapes and color to 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, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning beauty shots of chocolate showpieces and candies that are truly works of art provide inspiration. For pastry students, aspiring chocolatiers, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Chocolatier is a must-have guide from one of the field's most well-known experts., THE ART OF THE CHOCOLATIER Becoming a successful chocolatier requires artistry, talent, and a range of well-honed pastry and confectionery skills. This book, from renowned chocolatier and pastry chef Ewald Notter, teaches those skills in a stunningly illustrated full-color format and provides a complete education in chocolate work from basic chocolate making to advanced showpiece construction. Notter begins with an in-depth overview of chocolate, including all of the skills required for producing truffles, slabbed pralines, and other simple candies. He then presents the essential concepts and vital techniques for creating gorgeous large-scale chocolate showpieces that engage the imagination and delight the senses. The book includes detailed descriptions, clear and well-illustrated instructions, step-by-step explanations of techniques, and expert advice on these and other topics: THE BASICS OF CHOCOLATE AND OTHER INGREDIENTS A history of chocolate, its harvesting and production, couverture, and other confectionery ingredients such as nuts, spices, sugars, and liquors. ESSENTIAL EQUIPMENT All the tools of the trade, including appliances, hand tools, molds, frames, and other candy tools. CHOCOLATE COMPOSITION AND BASIC TECHNIQUES Including tempering, dipping, sugar boiling, and caramelizing nuts. SIMPLE AND ADVANCED METHODS AND RECIPES Including gianduja, marzipan, ganache, and a broad range of chocolate pralines. DECORATING TECHNIQUES Using transfer sheets, airbrushing, and casting, filling, capping, and finishing molded candies. CHOCOLATE SHOWPIECE CREATION Including bases and tubes, dcor, modeling, painting, piping, creating flowers, and assembly of three-dimensional figures. The Art of the Chocolatier is the only book on the market that covers the full spectrum of chocolate work, from fundamental concepts to beautiful final products. For pastry students, working professionals, and serious home confectioners who want to improve their skills with chocolate, this is the ultimate guide to the chocolatiers art.
LC Classification Number
TX791.N62 2011
Descripción del artículo del vendedor
Información de vendedor profesional
Alibris, Inc.
Rob Lambert
2560 9th St
Ste 215
94710-2565 Berkeley, CA
United States
Certifico que todas mis actividades de venta cumplirán todas las leyes y reglamentos de la UE.
Registrado como vendedor profesional
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