by
Notter, Ewald, 1955-
Call Number
641.86539 NOT
Publication Date
1992
Format:
Books
Relevance:
26492.3379
by
Notter, Ewald, 1955-
Call Number
641.86 NOT
Publication Date
2012
Format:
Books
Relevance:
26455.2344
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by
Notter, Ewald, 1955-
Call Number
641.86 NOT
Publication Date
2012
Format:
Books
Relevance:
26455.2344
by
Notter, Ewald, 1955-
Call Number
641.3374 NOT
Publication Date
2011
Summary
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 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. --
Format:
Books
Relevance:
26446.3926
by
Notter, Ewald, 1955-
Call Number
641.86539 NOT
Publication Date
1999 1998 1997 1996 1995
Format:
Books
Relevance:
26441.7773
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