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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, décor, 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.
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, décor, 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.
EWALD NOTTER is the founder and owner of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for thirty-five years, during which time he was the first pastry professional inductee into the Pastry Art and Design Hall of Fame. He has won numerous awards, including National and World Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. In 2001, he won the gold medal at the Coupe du Monde in Lyon, France, with the U.S. team, earning the highest score ever held in sugarwork. He has taught at pastry schools around the world and has served as a pastry advisor to the American Culinary Federation's Culinary Team USA.
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
Erscheinungsjahr: | 2011 |
---|---|
Genre: | Importe, Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Themenkochbücher |
Medium: | Buch |
Inhalt: | ACKNOWLEDGMENTS.PREFACE.PART 1: INTRODUCTION TO CHOCOLATE.CHAPTER 1 Chocolate and Other Ingredients.CHAPTER 2 Essential Equipment.CHAPTER 3 Composition and Basic Techniques.PART 2: MAKING CHOCOLATES AND OTHER CONFECTIONS.CHAPTER 4 Simple Chocolate Method |
ISBN-13: | 9780470398845 |
ISBN-10: | 0470398841 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Notter, Ewald |
Kamera: |
Brooks, Joe
Schaeffer, Lucy |
Fotograph: |
Brooks, Joe
Schaeffer, Lucy |
Hersteller: |
Wiley
John Wiley & Sons |
Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
Maße: | 287 x 230 x 37 mm |
Von/Mit: | Ewald Notter |
Erscheinungsdatum: | 18.01.2011 |
Gewicht: | 1,393 kg |
EWALD NOTTER is the founder and owner of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for thirty-five years, during which time he was the first pastry professional inductee into the Pastry Art and Design Hall of Fame. He has won numerous awards, including National and World Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. In 2001, he won the gold medal at the Coupe du Monde in Lyon, France, with the U.S. team, earning the highest score ever held in sugarwork. He has taught at pastry schools around the world and has served as a pastry advisor to the American Culinary Federation's Culinary Team USA.
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
Erscheinungsjahr: | 2011 |
---|---|
Genre: | Importe, Kochen & Backen |
Rubrik: | Essen & Trinken |
Thema: | Themenkochbücher |
Medium: | Buch |
Inhalt: | ACKNOWLEDGMENTS.PREFACE.PART 1: INTRODUCTION TO CHOCOLATE.CHAPTER 1 Chocolate and Other Ingredients.CHAPTER 2 Essential Equipment.CHAPTER 3 Composition and Basic Techniques.PART 2: MAKING CHOCOLATES AND OTHER CONFECTIONS.CHAPTER 4 Simple Chocolate Method |
ISBN-13: | 9780470398845 |
ISBN-10: | 0470398841 |
Sprache: | Englisch |
Einband: | Gebunden |
Autor: | Notter, Ewald |
Kamera: |
Brooks, Joe
Schaeffer, Lucy |
Fotograph: |
Brooks, Joe
Schaeffer, Lucy |
Hersteller: |
Wiley
John Wiley & Sons |
Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
Maße: | 287 x 230 x 37 mm |
Von/Mit: | Ewald Notter |
Erscheinungsdatum: | 18.01.2011 |
Gewicht: | 1,393 kg |