The Art of the Chocolatier: From Classic Confections to Sensational Showpieces Hardcover - 2011 - 1st Edition
by Notter, Ewald
- Used
- Good
- Hardcover
Description
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Details
- Title The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
- Author Notter, Ewald
- Binding Hardcover
- Edition number 1st
- Edition 1
- Condition Used - Good
- Pages 416
- Volumes 1
- Language ENG
- Publisher Wiley, Mississauga, ON, Canada
- Date 2011-01-18
- Illustrated Yes
- Features Dust Cover, Illustrated, Index, Price on Product - Canadian, Table of Contents
- Bookseller's Inventory # SKU0592230
- ISBN 9780470398845 / 0470398841
- Weight 3.05 lbs (1.38 kg)
- Dimensions 10.9 x 8.8 x 1 in (27.69 x 22.35 x 2.54 cm)
- Library of Congress subjects Chocolate, Chocolate candy
- Library of Congress Catalog Number 2010001901
- Dewey Decimal Code 641.337
From the jacket flap
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, decor, 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 chocolatier's art.
