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The art of the chocolatier : from classic confections to sensational showpieces / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.

By: Material type: TextTextPublisher: Hoboken, N.J. : John Wiley & Sons, [2011]Copyright date: ©2011Description: 407 pages : illustrations (chiefly colour) ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0470398841
  • 9780470398845
Subject(s): DDC classification:
  • 641.3374 22
LOC classification:
  • TX791 .N62 2011
Contents:
Introduction to chocolate -- Chocolate and other ingredients -- Essential equipment -- Composition and basic techniques -- Making chocolates and other confections -- Simple chocolate methods and recipes -- Gianduja, pralinierte gianduja, and marzipan -- Ganache -- Decorating techniques -- Chocolate praline recipes -- Sugar-crusted alcohol pralines -- Creating chocolate showpieces -- Chocolate bases and tubes -- Chocolate decor -- Modeling chocolate -- Chocolate flowers -- Painting, piping, and assembling three-dimensional figures -- Creating a competition piece -- Appendix: templates.
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.3374 NOT (Browse shelf(Opens below)) 1 Available A492009B
Book City Campus City Campus Main Collection 641.3374 NOT (Browse shelf(Opens below)) 1 Available A361835B

Includes index.

Introduction to chocolate -- Chocolate and other ingredients -- Essential equipment -- Composition and basic techniques -- Making chocolates and other confections -- Simple chocolate methods and recipes -- Gianduja, pralinierte gianduja, and marzipan -- Ganache -- Decorating techniques -- Chocolate praline recipes -- Sugar-crusted alcohol pralines -- Creating chocolate showpieces -- Chocolate bases and tubes -- Chocolate decor -- Modeling chocolate -- Chocolate flowers -- Painting, piping, and assembling three-dimensional figures -- Creating a competition piece -- Appendix: templates.

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.

Technical/Vocational/TAFE.

Tertiary/Undergraduate.

General.

Machine converted from AACR2 source record.

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