The art of the chocolatier : from classic confections to sensational showpieces / Ewald Notter ; photography by Joe Brooks and Lucy Schaeffer.
Material type: TextPublisher: Hoboken, N.J. : John Wiley & Sons, [2011]Copyright date: ©2011Description: 407 pages : illustrations (chiefly colour) ; 29 cmContent type:- text
- unmediated
- volume
- 0470398841
- 9780470398845
- 641.3374 22
- TX791 .N62 2011
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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.3374 MAC The ultimate encyclopedia of chocolate : with over 200 recipes / | 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 / |
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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