The Art of the Chocolatier
By:Ewald Notter
Published on 2011-01-26 by John Wiley & Sons
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. In The Art of the Chocolatier, expert pastry chef Ewald Notter shares the wisdom gained from more than 35 years in the pastry kitchen, and combines lessons on artistry and technique into the ultimate guide to chocolate work. The book begins with a basic overview of chocolate, including information on the equipment, ingredients, and basic techniques needed to work with this much-loved ingredient. Part Two covers basic recipes and decorating techniques for small chocolate candies, with information on everything from making ganache and gianduja to decorating molds and creating transfer sheets. In Part Three, Notter teaches all the essential techniques for creating beautiful large-scale chocolate pieces, including making support bases and tubes, working with modeling chocolate, painting, piping, creating chocolate flowers, and more. And the final chapter explains how readers can draw on all the skills learned throughout the book to successfully create award-winning chocolate showpieces. From working with shapes and color to choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning beauty shots of chocolate showpieces and candies that are truly works of art provide inspiration. The book includes nearly 500 color photos, 30 illustrations, 57 recipes for all types of chocolate pralines, and 58 pages of templates that chefs can use to replicate the showpieces shown throughout the book. For pastry students, aspiring chocolatiers, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Chocolatier is a must-have guide from one of the field's most well-known experts.
This Book was ranked at 37 by Google Books for keyword the best of chocolate a cookbook.
Book ID of The Art of the Chocolatier's Books is WGNRDwAAQBAJ, Book which was written byEwald Notterhave ETAG "w0l6+z58cws"
Book which was published by John Wiley & Sons since 2011-01-26 have ISBNs, ISBN 13 Code is 9780470398845 and ISBN 10 Code is 0470398841
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Book which have "416 Pages" is Printed at BOOK under CategoryCooking
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