Fine chocolates, great experience / Jean-Pierre Wybauw ; photography, Tony Le Duc.
Material type:
TextPublisher: Tielt, Belgium : Uitgeverij Lannoo nv, [2004]Copyright date: ©2004Description: 228 pages : colour illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 902095914X
- 9789020959147
- 641.3374 22
- TX791 .W9 2004
Contents:
Preface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.3374 WYB (Browse shelf(Opens below)) | 1 | Available | A361099B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.3374 MOS Chocolate : a global history / | 641.3374 NOT The art of the chocolatier : from classic confections to sensational showpieces / | 641.3374 NOT The art of the chocolatier : from classic confections to sensational showpieces / | 641.3374 WYB Fine chocolates, great experience / | 641.3374 ZIE Chocolate fantasy / | 641.337409 COE The true history of chocolate / | 641.33740972 CHO Chocolate in Mesoamerica : a cultural history of cacao / |
Cover title.
Preface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous.
Machine converted from AACR2 source record.
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