Fine chocolates, great experience / Jean-Pierre Wybauw ; photography Tony Le Duc.

ISBN:

9789020959147

Title:

Author:

Wybauw, Jean-Pierre.

Personal Author:

Wybauw, Jean-Pierre.

Publication Information:

Tielt, Belgium : Uitgeverij Lannoo nv, c2004.

Physical Description:

228 p. : col. ill. ; 28 cm.

Contents:

Preface -- Jean-Pierre Wybauw, a chocolate wizard -- Sweet impressions of a few master chocolatiers -- A word of thanks -- Characteristics of the most frequently used ingredients -- Chocolate processing -- Rheology -- Shelf life and factors that extend shelf life -- Sugar processing -- Starting out -- Praline recipes based on nuts -- Fat-based recipes -- Ganaches -- Caramels -- Nougat -- Fruit-in-liqueur chocolates -- Marzipan and persipan -- Truffles and chocolate truffle balls -- Fruit dough -- Miscellaneous.

Subject Term:

Added Author:

Format:

Books

Publication Date:

2004

Publication Information:

Tielt, Belgium : Uitgeverij Lannoo nv, c2004.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.6374 WYB	Not for loan	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

* Discover why Belgium is known around the world for its delicious chocolates! * A must-have for professionals and advanced amateurs > > Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, Wybauw lets the reader in on those tricks of the trade, delivering a comprehensive and practical guide to the art of chocolate making. With sumptuous photography of Tony de Luc, this is a book for any chocophile!